Labor day weekend

[Rafa]

Here's my 3rd attempt of smoking brisket.

17lb
Threw it in 9pm last night. Maybe couple more hours. At 180 internal now. I am trying this time to smoke entire time w/out wrapping till it is time to take out. Since I did not wrap during the "stall time", been spraying apple juice mixed with little olive oil about every hour or so.

[Rafa]

Will update later on. Gonna try to rest up. Hahaha

[fordracing19]

Good bark

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[Z06killinsbf]

I'll swing by tomorrow and get some!

[Rafa]

Didnt take pics. I wasn't impressed. Bit off more than I could chew. Never smoked one this large. Had temps between 230-260. Flat was little tough to cut. Thought i didnt have enough time since flat felt tough probing it, so I wrapped and put it in oven around 1ish. Had people coming over at 5:30. So oven couple hours then have another hour half to let it rest. Not sure if not enough time or cooked too long b

[BradM]

What tell was the meat when you pulled it off?

[Rafa]

Labor day weekend

Was 185 when I pulled it. After picking it up, noticed it wasn't 'flimsy', still felt little stiff. Thats when i wrapped and put it in oven. Put it on 275 and left for another 2 hours and took it out. Put towel around and let it sit. Maybe an hour, then people started to come.

Inexperince just got the best of me. Too big of a brisket for me being a rookie. Appears I neglected the flat portion of brisket.

[BradM]

Was 185 when I pulled it. After picking it up, noticed it wasn't 'flimsy', still felt little stiff. Thats when i wrapped and put it in oven. Put it on 275 and left for another 2 hours and took it out. Put towel around and let it sit. Maybe an hour, then people started to come.

Inexperince just got the best of me. Too big of a brisket for me being a rookie. Appears I neglected the flat portion of brisket.

Yeah, I would bring it up to 200 and let it rest, it will probably rest up to 205.

[Baron Von Crowder]

We pull ours at 200. Also, we wrap them and put butter and apple juice in the pans. It helps negate the stall, steam a bit, and it stays moist.

[Rick Modena]

I thought it tasted good.