Need help..........I crutched it at 170 after about 4hrs of smoking. It took another 2.5 to get up to 200 where I pulled it off and foiled it for 2hrs. I just cut in to it and it's HORRIBLE!!!!!! It's dry, tough and tasteless. My first thought was for a 10lb brisket, 6.5 hrs just cant be long enough, but the temp dictates. It tastes like a bad unflavored roast. Thought I had more then enough hickory in the basket. I did a real bad of finding enough of the fat and trimming it down, still had a ton on it over 3/4" thick. This is the worst iv'e ever done (only done a few though). Any help?
Seems we all post our accomplishments, but rarely put up our failures. Maybe it's just me turning out Q this bad, but man this is BAD! My WSM does a better job, is it the UDS? I kept it at 250 steady smokin', then bumped it up to 280-290 after it was crutched.
Good news....the WSM put out some great spares, so lunch was saved.
Again, any suggestions what I may have done wrong again?
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