So... Here are the specifics:
3D wifi
16 lb. select brisket from Sam's that I might have trimmed a little too much.
Basic rub with no binder sat covered in the fridge for about 12 hours.
8 ounces total of hickory and apple.
Only about 30 min's. from the fridge to the smoker.
Put it on last night at 10:00 on the middle rack with one probe in the flat and one in the point.
Temp set at 237 and I was fully prepared to wait until 2:00 or so this afternoon. Woke up at 5:00 and checked the controller and the flat was 209 and the point was 200!!! Confirmed both with a Thermapen. Yanked it off and covered it in foil. let it rest for 2 hrs.
The point and flat pulled apart with minimal effort.
First couple of slices off of the end of the flat were just a little bit dry. I guess that is to be expected and it will get more moist the further in I go later for dinner. The point was just shy of juicy. I'd call it moist, but definitely not dry. And both the point and flat were pull apart tender.
I went back and double checked the temp probes with my Therma Pro and the total range was no more than 10 degrees between the Therma Pro, internal probe, and the 2 external probes.
With all that said, how did I just do a decent job on a 16 lb. (pre-trim), select brisket at 237 degrees in only 7 hrs.?
3D wifi
16 lb. select brisket from Sam's that I might have trimmed a little too much.
Basic rub with no binder sat covered in the fridge for about 12 hours.
8 ounces total of hickory and apple.
Only about 30 min's. from the fridge to the smoker.
Put it on last night at 10:00 on the middle rack with one probe in the flat and one in the point.
Temp set at 237 and I was fully prepared to wait until 2:00 or so this afternoon. Woke up at 5:00 and checked the controller and the flat was 209 and the point was 200!!! Confirmed both with a Thermapen. Yanked it off and covered it in foil. let it rest for 2 hrs.
The point and flat pulled apart with minimal effort.
First couple of slices off of the end of the flat were just a little bit dry. I guess that is to be expected and it will get more moist the further in I go later for dinner. The point was just shy of juicy. I'd call it moist, but definitely not dry. And both the point and flat were pull apart tender.
I went back and double checked the temp probes with my Therma Pro and the total range was no more than 10 degrees between the Therma Pro, internal probe, and the 2 external probes.
With all that said, how did I just do a decent job on a 16 lb. (pre-trim), select brisket at 237 degrees in only 7 hrs.?