Alright for a 15hr brisket....didnt trim the fat cap this time. Made it more fatty which when its hot off the smoker is great.....when heating up left overs is a little tough to peel apart cold. But overall I was satisfied.
Bark was as dark as we like it. Salt, Pepper and Onion powder were 3 of the 4 ingredients used....Can you guess what the fourth was? Hint..it can play a huge role in the coloring and quality of the bark if you choose to use it.
Smoke-ring was nice and thick. The fire for the first few hours was handle kind of poorly, fluctuating between 190 and 285 for 3 or 4 hours. Trying to sleep after work and manage the fire was not the best decision. In the future I would suggest if your anything like me, not taking a rest or nap until you maintained a good heat for a consistent 2-3 hours if your in that situation. I havent done had that probably since my rookie years on the smoker, so im not above it still.
Tenderness, ok I like a tender fall apart brisket. However if its falling apart so much I cant cut a proper piece, its a little more over cooked then I like it. To be over cooked in 15hrs and falling apart like it does, I would say that has alot to do with the heat fluctuating so much in the beginning, but I could be wrong. 225 for anything 15hrs and above is my norm and what I recommend. As you can see, we had to cut thicker, to keep a piece together.
Flavor-profile, for the simple salt and pepper, I believe the flavor turned out great! My family are huge garlic fans, so even for a brisket, Ill continue in the future adding garlic salt. The bark complemented the meat very well and was not over bearing. I wrapped the brisket in foil after the first 8 hours and that may have helped keep an even flavor.
So....on a scale from 1 - 10 compared to my average brisket I would give this one a high 6...If you ever see a 10, its cause I just won a million dollar check for a brisket and it could do no better....always room for improvement.