Originally Posted by Melana
How was it?
Overall, good. The burnt ends were nice, and the portion of the flat underneath the point was moist and flavorful. The portion of the flat on the opposite side was dry, though. I also think I may have over-seasoned a bit, so it was saltier than I'd like.
The more I get used to my cooker, the more I have realized that for some reason my cooks tend to take longer and dry out meat to a greater extend than I expect. I've tried to avoid foiling meat in general, but I think that my next test of a brisket (which is this weekend actually) will be to include the crutch to retain more moisture.
I seem to get almost 2 hrs/lb cook times on large chunks of meat, which I think contributes to dryness. I think I can do better by foiling after I reach IT of 160 or so.
This weekend I'm having friends over for a college football extravaganza. The menu will include smoked fatties, ABTs (bacon-wrapped jalapeno), my wife's crock pot meatballs, and nachos... That's just for the lunch/afternoon snacking. The evening games will include Texas chili, garlic/cheese mashed cauliflower, cole slaw and brisket. Along with 6 kegs of homebrew on tap ;-)