We're coming up on a year since I got into all of this. It started with a brisket. Most stuff that I've put in my mouth that comes out of the Egg is highly satisfactory. With the brisket I still simply can't tell if I'm doing it right, or if it's supposed to be a little dry and a little chewy. Here goes the 3rd attempt.
Millionaire Brisket with Coffee Mop Sauce:
(recipe from Steven Raichlen's BBQ USA)
The brisket was on at 7 a.m. along with some mesquite chunks. By noon it was time for some refreshment. Labon showed up with some big beers and when I saw them I could hardly believe my eyes. He had grabbed two half-liter bottles of Wurzburger Hofbrau Hefe-Weiss. What he didn't realize is that Wurzburg was the city in Germany where I studied for a while when I was in college. Score. What a swig down memory lane.
The bacon was getting hard to resist.
Wit about an hour left to go, it was all looking pretty good. Those aren't baked beans down beneath. That's the drip pan and its roiling goo.
Out of nowhere we got one of those summer downpours. I used a sheet of foil to try to protect my remote thermometer from getting soaked. It worked. Whew!
Finally, after about 8.5 hours the internal temp was up to 195f. I gotta say. Awesome flavor, nice smoke taste. But dang if it wasn't a little dry and a little chewy. What am I doing wrong? My co-worker from Texas assures me that even when you do it right, it can wind up being a little dry and chewy. And that's part of my frustration. I don't know exactly what good brisket is supposed to taste like.
I've had it in restaurants where it's all tender where you cut it with a fork, but that's almost like they take the slices after they cook it and stick 'em in a crock pot with barbecue sauce. Surely that can't be the way you're supposed to do it. Any help?