OK, so here's my story. I have a BS and have tried 3 briskets so far - they all tasted good but were a little tough. Other folks seem to have the same problem so I am posting what I found out my problem was. Long story short I ignored the low and slow advise. I would get impatient. I finally nailed one. I started with a brisket from Sams. I used the cheaper one - only 1.75 per pound but a lot of fat. I simply trimmed the obvious excess fat off the two 12 pounders. I then covered them in mustard and some generic BBQ rub. In the smoker they went at 8pm on Friday. I set the bradley at 210 because it seems to be about 10 off from my remote therm. I applied smoke into the night. The next morning (0600 - hour 10) the internal on them was 155. I emptied the bisq bowl and reloaded. The internal temp dropped back to 150 when I did this. Bumped the bradley up to 220 and let her rip. at hour 16 the internal temp was 163. At about hour 18 it started to break loose. The BS would show its at 250 but my maverick showed 200. I kept increasing the BS as needed to keep the maverick around 200. The temp started rising about a degree every 15 minutes. at hour 22 it hit 190. I wrapped it in foil and put them in a towel. An hour later we ate. They were awesome. They had the great flavor as my other ones but these started to fall apart like the previous ones didn't. The previous ones I would attempt to cook them and eat them the same day. This one I started the night before and let the BS do the work. Now that I have the tenderness down I am going try injected one and see what that does. The Sams briskets are great. Cheap and good. Two 12 pounders ran me $38. Also, take a look at Amazon for your bisquettes. I found various flavors shipped free for $30 per 120 count box. By far the cheapest I have found. Anyways, maybe this will help someone that has been struggling with theirs from a novice wannabe....... :)
22 hours is in the Time for two 12 briskets.
The fact that you kept the cabinet temp around 200
for a good low and slow smoke did you right.
Congrats on a great brisket. We do like pics!
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Nice work Elprez. Your patience definitely paid off!
Low and slow is the ticket! Congrats!
Welcome and congrats Elprez. I take my briskets to an IT of 185* then FTC for three hours or longer. Still moist and fall apart tender.
Struggling Briskit Album
http://s123.photobucket.com/albums/o290/stlthy1/Briskits/
And welcome to the forum.