Last week, due to a catastrophic freezer failure, I had to do up a bunch of brisket in a hurry, or lose it to spoilage.
I did my usual: olive oil rub, season, rest in cooler overnight, then smoke at 224 until 200 IT.
Things went relatively well, except that, when cutting the flats, the meat just fell apart- no slices, more like chopped in the end. At the party I took some of this to, it was still well received as sandwich chop, the moisture was still there, nice bark (actually the best bark I've had thus far), but the lack of slices makes me wonder if I did something wrong....
Please advise.
Original Post
