Originally Posted by burt (Post 14844452)

Be kind. First thing I ever smoked...brisket flat. Pretty tasty...very tender.https://uploads.tapatalk-cdn.com/202...94fa990fa8.jpg

Sent from my LM-X410(FG) using Tapatalk

Originally Posted by philfree (Post 14844621)

Did you take an internal temp before you harvested?

My cook was pretty tough as doing three different cuts of chicken is a lot of work. I thought it turned out pretty good overall though. And the bbq sauce I put together is awesome. You really taste the blackberry and then the heat comes in on the back end a little late. Just right.

Originally Posted by philfree (Post 14830425)

Coffee is just another savory flavor that hopefully helps bring of the flavor of the beef.

Here's the finished flat.
[IMG]https://i935.photobucket.com/albums/...pstwp2yko6.jpg[/IMG]

The point.
[IMG]https://i935.photobucket.com/albums/...psj5eanf7d.jpg[/IMG]

Some slices and the burnt ends.
[IMG]https://i935.photobucket.com/albums/...psaoydr3yi.jpg[/IMG]

The rub I made was pretty Texasy so it's pretty peppery. I also think I the cayenne pepper might have been a touch much. It definitely brought the heat. I think I need to tone it down a hair. Overall I feel like it was a pretty good cook hitting on the temps and then the tenderness. Had a nice smoke ring.

Originally Posted by burt (Post 14844878)

No. 6 hours smoker @ 200....3 wrapped in foil, in oven.

Originally Posted by philfree (Post 14845031)

The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend!

Originally Posted by philfree (Post 14845031)

The reason I ask is it looks a little under cooked. Not saying it doesn't look good but 200 degrees probably isn't hot enough. Maybe someone will back me but 225 minimum and that's still low and slow. Ideally you want the internal temp to be 205 degrees. I try to cook mine a little faster at 250-275. There are tons of brisket videos out there. Google is your friend!

Originally Posted by Hoover (Post 14845336)

I take stuff off my smoker (pork or beef) at 205. No need to take something up to 225

Originally Posted by Pablo (Post 14845455)

He's saying to run the smoker there instead of 200.

Originally Posted by Hoover (Post 14845336)

I take stuff off my smoker (pork or beef) at 205. No need to take something up to 225

Originally Posted by srvy (Post 14853199)

He said he pulls from the smoker so after rest it at an internal temp of 205. Minimum smoker temp he suggests 225 he smokes at a higher temp up to 275. I also do this to cut down on time to reach my internal temp.

Originally Posted by KCUnited (Post 14856806)

Pork butts were on sale at the store yesterday $.99/lb

So today:

https://i.imgur.com/6iTR6gB.gif

Originally Posted by lewdog (Post 14856856)

Highlife. My go to cheap beer. Love it.