UDS Brisket h&f

[chaostheory]

Ok gents this is my last try at H&F bludawg style. Brisket rubber s&p. Pit at 300 and holdin. Wrappin with bp at 4hours and will check for prob tender one hour later. once prob tender will let rest for 2 hours or until 150 IT.
Click the bottom two pic for short video.

[ChileFarmer]

Good cook, one fine brisket for sure. I like it. CF

[BluDawg]

You can do this I know it! Love that view from your BY

[chaostheory]

Fellas,
Im currently in my 6th hour (2nd hour in BP). I.T. is 178 and holding very strong and steady at 300 pit temp. click on the pic for the latest video.

Bludawg, Thanks man my next video ill show you the view from the top floor out the windows!

[chaostheory]

click pic for video. 8 hours into the cook.

[chaostheory]

10 hours at 300.

[BluDawg]

By now you have most likely over cooked that brisket. They must have some tough old cows in your neck of the woods.I have never had a Brisket go past 6 hrs on the pit and that one was 15 lb.

[chaostheory]

1900 hours now. the cow poke says its close but temp is at 205. I wanted to get it closer to 210????

[chaostheory]

IDK fellas.......... Iv been stuck on 205 IT for the last 2 hours. Has not moved! Temp is strong at 300. Any ideas at all?

[BluDawg]

the meat temp don't mean a thing don't worry about it When it probes tender in the thickest area of the flat it's done and that can happen at 190 or 220 or any number on the dial in between. If the thickest area of the flat probes like butta the rest of that brisket will be just fine. But I still think you over cooked it.

[chaostheory]

I have been going off of feel. Im just using the temp as a loose referance. I checked the meat once an hour after I wrapped it. It came out bad.... bludawg was right, way over done. Not to mention for the first time ever the brisket was bitter...........never had that before? The BP was stuck to the bottom FC and could not get it off without cutting off. Man I dont know what the deal is. I cook a mean brisket when I use the texas crutch and drop the temp down to 250 I just cant figure out this H&F.

I followed instructions as listed, posted videos to show. who knows.........

[Big Ed]

I'll stick to my low & slow on brisket!! I've wanted to try a H&F brisket but just can't do it!! lol


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[erbeman]

I'm with Ed. I just cooked my first true low and slow brisket for 12 hours a few weeks back and it was darn near perfect.

[js-tx]

BD briskets come out fast cause he cooks without a diffuser or heat shield. That makes a difference. Correct me if I'm wrong about that. Either way when it probes tender its done.

[chaostheory]

I had no water pan either. Cooked right over the coals.