Only a couple more hours to go.

Looks good, how was it David?

Looks Good !

It SUCKED!
Don't know what I did wrong but they both were dry.cooked to an IT of 190 then covered and let them rest for several hours.

You WAWI'd it. It happens and I hate to hear that DW.

Ketchup ? hang in there dw !

Pour beer on it and microwave it. That�s what I do to my leftover steaks and they come out really juicy, add a little worcestshire or however you spell it.

Next time take the meat to Soulmans BBQ, they will cook it for you. Cooking price $1/pound

That is very cheap, Wish they offered something like that in Frisco area

I may just give up on the briskets, but I want to know what I did wrong. Ketchup is for meatloaf, but I will add something and try the microwave trick.
Maybe I trimmed to much fat of of them?

Were you maintaining 250 degrees?

Next time, make a pot roast out of it

Mom's birthday is today. My family celebrated it yesterday, but I also took her to lunch at Papaya Grill today. We had the fajitas.

I forgot to take a picture today, but this is from the last time I had them.

David, it�s the MES learning curve. I murdered one too, last weekend. Yesterday though, I went back to my roots and smoked a delicious pork roast. I wanted to pull it at 137, so I set it to 140 for six hours and turned on the cold smoke kit. Six hours later the MES shuts down as timer expires. It�s smoked but temp is way low. I wrapped it in HD foil and put it back on MES and set temp to 160. A few hours later, it reached 137 and we pulled it to rest. It turned out great.

My next brisket plan -

Brisket pulls at about 145
MES set to 150, hickory chips in cold smoke kit
Timer set to 6 hours
Pull and wrap in foil
Back in MES at 180
Pull at 145, rewrap in paper to rest.
Delish

Years ago I was having similar learning curve issues. The GREAT Morgan Hull (best chef I�ve ever met) helped me out with some advice. I was having trouble maintaining relatively constant temp for full 12 hours, and sometimes after adding wood it would really spike.

Told me to take the brisket off the smoker after about 4 hours or so, wrap it in aluminum foil and finish it in the oven. He said it wasn�t really going to absorb much more smoke after 4 hours and that I�d benefit from constant temps oven would enable. He was sure right, I immediately started churning out respectable briskets.

Maybe give it a try through the early learning process.

There is one on beltline right by Texas Motorcars, not to far from ya.

I get better results smoking mine around 270-285 ish

some fat is good. Maybe take it up to 200� internal before pulling?

I smoked it at 225 and took it out when the IT reached 188�. Then I covered in foil and put it in the oven to rest. Oven was off.
I did notice my drip pan had very little in it, and normally it would be 1/2 full.
These were briskets from Albertsons, on sale at $1.69 lb.

A temp over 212 is cooking, not smoking. A beef roast is well done at 155. I smoke cold and slow. Keep it under boiling temp and you won�t overcook and dehydrate while attempting to smoke.