Must be time for a brisket

[Cliff H.]

Im off this weekend so I have to cook something.......I think it is a law.

12lb packer lightly trimmed and rubbed with a salt base rub and a little extra garlic. No sugar in this rub. It is not injected either. Kingsford and hickory for heat and smoke.

[surfinsapo]

Lookin good so far!!!!

[Gomer]

Looks good Cliff hope it is going well

[Larry Wolfe]

Cliff your brisket is upside down?

[John A.]

How's it going Cliff, more pic's

[Cliff H.]

My alarm didn't get set properly so it didn't go off when the internal temp reached 195. After only nine hours this 12lb brisket is butter knife tender. What I am not sure about is how long it has been that way.

The internal temp is reading 215.

I am resting it in the oven instead of a cooler in hopes that the cooking process will slow.

[Tannehill Kid]

Looking good Cliff.

[Cliff H.]

I decided to not bore everyone with details about how I thought the brisket was over cooked. I decieded to just leave ya'll with a couple of pics.

[wittdog]

Looks good to me...
Ok tell us what you think went wrong and what you would change.

[Cliff H.]

The only thing I would change is to set my alarm. What went wrong was that my maverick didn't go off so the brisket didn't get pulled until the internal temp was 215.

It was falling apart tender but good.

Since you twisted my arm here are the other pics.