Easter brisket

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Blanton

is Blowin Smoke!
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The end of the cook is always the hardest.

I will not take it off it til probe tender
I will not take it off it til probe tender
I will not take it off it til probe tender

There, I said my affirmations Sitting at 198. Probe is getting close but I will not cave.
 
Good move sir. It paid off big time for me yesterday. You'll be glad you waited.
 
Thanks for asking guys. Yes, eaten, cleaned up, and patio area picked up. Now it's coma time. 100% success. Learned a lot with this one. It hit a second stall around 197 and actually started going back down. Stayed true to plan and it was 201 when pulled off.

Made gurgling sounds when being cut into. As a CBJ, I just need to learn how to get the flavor deeper into the meat.

Here it is
 

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JeffR said:
Thanks for asking guys. Yes, eaten, cleaned up, and patio area picked up. Now it's coma time. 100% success. Learned a lot with this one. It hit a second stall around 197 and actually started going back down. Stayed true to plan and it was 201 when pulled off.

Made gurgling sounds when being cut into. As a CBJ, I just need to learn how to get the flavor deeper into the meat.

Here it is
Click to expand...

Great looking brisket !
You say it got a second stall at 197 F ? How long does it last?
 
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