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!!!!

 

[Gomer1]

Looks good Cliff hope it is going well

 

[LarryWolfe]

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.

 

[wittdog]

Thanks for sharing..Pics look great.

 

[Captain Morgan]

what was wrong, pot roasty?

 

[Griff]

Well, it sure made me hungry looking at the pics, especially the burnt ends.

 

[Cliff H.]

what was wrong, pot roasty?

Mostly hard to cut. Falling apart tender with good flavor though.

 

[Big Ron1]

Why did I have to see that?? Now I want to do a brisket tomorrow. Looks awsome, those brisket bites, the slices, the shreaded. All of it looks great! Great job

 

[LarryWolfe]

Cliff that looks and sound like my brisket I did last weekend. Too tender but very good.

 

[Nick Prochilo]

That looked excellent Cliff! I always set my therms at 190*. Then when the alarm goes off I still know I'll have some cooking time left and won't overcook them. I did find this out the hard way! At least we still get to eat the mistakes! Was the problem with the Maverick or the nut behind the thermometer?

 

[Cliff H.]

The MODE but is not the same thing as the START button.......or is that the other way around ? :roll:

 

[john a]

Sure looks good Cliff, just have to slice it a little thicker.

 

[007bond-jb]

lookin great Cliff