First brisket today.

[TheDude]

About a 3 1/2# flat.

Heavy S&P.


Thin blue.


Went on at 10am. Cooker holding pretty well at 230°.

[TheDude]

Wrapped at 160°. Brats on for lunch.

[TheDude]

207° IT, and still not probe tender.

[TheDude]

Prove tender, but feels like a well done steak when I pick it up. I don't know. Thoughts @1buckie

[HoosierKettle]

Good luck. I still haven't done a brisket as much as I'm ashamed to admit it.


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[WNC]

Any finished pics?
What do you think about that tip top?

[TheDude]

Been resting for about 45min. I'll slice soon.

[WNC]

Cool, and I just saw the topic in the product review forum

[iCARRY]

How did the tip top workout? I want brisket now.


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[TheDude]

First few slices were great. Tip was dry. Any thoughts on how to get it to cook more evenly?

[Travis]

The tip is always going to be drier than the rest. Thin to thick. Looks great from here. Could be the cut itself too.


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[1buckie]

Sorry I missed the boat (work yesterday), but it looks to be a nice cookup.....

Flat's a hard piece to work with as it's way more lean, but it seems you got it just about right......that pointy area, like Travis says, will always cook differently, just an odd shape.....
If you start with a big enough piece, it can be "blocked up"....cut to a more even shape so it cooks maybe a bit more uniformly....

If.....if you ever come across a point piece separately, cook that up......entirely different deal & I think easier to deal with....see below......

http://weberkettleclub.com/forums/bbq-food-pics/bob's-beef-o-rama/msg20382/#msg20382