I recently decided to try my first smoked brisket.
I went by Steven's recipe in HTG and everything started off great. I was keeping the temp nice and low and applying lots of hickory goodness. I decided to make it a health-nut nightmare and I put lots of hickory smoked bacon on top of the brisket to get even more juices flowing. The brisket was looking mighty good after about 6 hours... I couldn't stop eating the bacon so I applied more.
Well it was serving time for about 6 others so I decided to take the brisket off. Uh oh... the brisket was totally stuck to the aluminum pan. I guess I assumed that since I was cooking indirect that I wouldn't really need to flip the brisket. Boy was I wrong... the brisket was very burnt on the bottom. I was very dissapointed. I was able to sneak the brisket in the house undetected and I quickly cut it up just right so the burnt bottom wasn't much of a problem and people didn't seem to notice (I used sharp diagonal cuts to avoid most of the burnt side). People still raved about how good it was, but I just knew that it could have been much... much better. It seemed slightly tougher then I hoped, but it was still pretty good with my Dr. Pepper BBQ sauce that everyone seems to love... but with all that time spent cooking (right around 8 hours total) I was pretty dissapointed with the outcome (or should I say... aftermath)
Since then I have learned that it's much better to, well... flip it after a few hours and also it comes out really good if you wrap it in aluminum foil if it starts to dry out a little.
Most of my grilling experiences turn out quite good (thanks to Steven Raichlen for my semi-recent discovery for my love of BBQ... your books are great man!) But this one wasn't quite what I hoped. Oh well, you can't win em all I suppose.
Thanks for reading! I am happy to have found such a great site!