Absolutely the best brisket I have ever had! Not just from our smoker, but all other smokers as well. We are so disappointed in the pics. They dont do it justice at all. We need to do some research into doing some better photography, especially close up. The internal temp stalled at 165 degrees. After 3 hours the temp had only risen to 171. I finally had to wrap it and it still stayed at 171 for another 30 minutes. Only 1 hour after that to reach 190 degrees. Typically I have seen the stall occur at about 155 degrees and last about 1-1 1/2 hours. After letting it rest for 30 minutes we sliced into it. It was like slicing butter and the juices just kept running out of it. Ive never had brisket so tender, and it didnt fall apart when sliced. Total smoke time was 18.5 hours. I had estimated 16 1/2 hours based on 1 1/4 hour per pound. I sure didnt expect a 3 1/2 hour stall but in the end it was worth every minute of lost sleep last night.
Posted on: Sun, 28 Sep 2014 23:56:35 +0000
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