Fiasco is a learning experience!

Put a nice 5# CAB flat on last night with the temp set at about 190*. My intent was to foil in the morning & finish the smoke. I have a friend who has had trouble with back & leg pain. Gonna slice this puppy up and vacuum seal most of it so he can reheat as needed.

First issue was that, at the last minute I discovered I was low on my “go to rub,” BRITU. Not wanting to go out again, I thought I’d improvise.

I put a decent coat of BRITU on the fat side (I cook fat side down) and finished and then dusted with Cookshack Spicy Chicken Rub (CSCR). On the top I used about equal amounts of BRITU and CSCR.

Put the brisket in around 10pm. Got up late & check the temp (8:30am) and it was 170*. Time to pull & foil with 50% broth & 50% homemade BBQ sauce mixture. Ok, DONE! Back in the smoker she goes.

I watch as the temp rises and stalls at 177*. Ok, I’m in the plateau, no problem. Two hours later, still at 177*. Not unusual, give it another hour. Still no movement on the temp. "Ok, let’s get the Therma Pen." 212*!!! Rut Roh ! 197* was my target temp and 202* was the highest I’d ever taken a brisket.

I pulled the brisket & FTC’d it for three hours, let er cool down a tad and began to slice. O.M.G. ! This was the best brisket I’d ever smoked. Talk about tender! Fantastic bark. And that CSCR added a nice little kick that really tickled the taste buds.

So friends & newbies… there ya go. A couple of mistakes, snafus or whatever ya care to call them turned out to be a great learning experience. I’ll probably do the rest of my briskets this way until the next fiasco (though 212* may be over-kill).

Take care...