Thank you everyone for your help on our first BBQ project!! We picked a doozy, but I'm glad we did it.
Ok here's the good news:
- The brisket was delicious
- It was pretty tender
- The BBQ sauce was sensational (thanks BDL)
- We were done in 6.5 hours
- The temperature stayed consistent between 225-285 more or less except for after the 3rd hour we opened it to add more coal and it dropped down to 100!!! And then the coal wasn't hot enough to be added so it stayed in the mid 150's for about 1/2 hour. But this was the only big drop in temp and it was completely our fault.
- It reached its stall at 168.
- Great bark and smoke ring!
Ok here's the bad news:
- it wasn't too moist (although I'm sure it could've been much worse)
- The rub was a little too salty and strong
So we were done a lot sooner than we thought we would be, my husband thinks that next time we should try to keep the temperature lower and get to 195 slower.
Since it was a bit dry I put it on a bun with bbq sauce and creamy cole slaw. That helped take care of some of the moistness.
My question now is, what do I do with the rest of it to perk it up a bit and make it moister? I know I know, I can't recook beef!  |