9 hour brisket?

[Cat Herder]

You got this! Temp is right and so is the “feel.” This is one time when floppy is a good thing…

 

[Leviathan]

What he said.

What he said ^, What he said ^^!

 

[KSouth]

Well.. what’s the final verdict? How did it end up?

 

[rtross]

In for the knowledge

 

[Gingerbeard Man]

Well.. what’s the final verdict? How did it end up?

Even if you screw it up it just becomes chili meat 😂

 

[palmettomoon]

Well.. what’s the final verdict? How did it end up?

In for the knowledge

Even if you screw it up it just becomes chili meat 😂

Turned out fine and since the primary purpose was chili meat (NO BEANS!!!!) the fact that a couple of places on the point seemed too dry, I only lost 2oz tossed out. I understand the "Hot- Fast" method but will go back to 250 F for 12-14 hours. I think it yields a little more tender brisket.

 

[charlie hotel lima]

As long as it was et.

 

[palmettomoon]

As long as it was et.

It's eatable.

I'm keeping the flat. The point was chopped up for chili. Flavor is good. Bark is nice. Didn't get my usual smoke ring though. Only about 3/10ths of an inch.

 

[kodis556]

(NO BEANS!!!!)

MY MAN!!

 

[Granite3]

We do this for a living, low an slow is the preferred method.

Brisket starts at 2:15 in the video-