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Remember that when cooking two pieces of meat at the same time, the two items might be slightly different. Also because there are temperature and humidity variations within the cooking chamber, even two identical pieces of meat would not cook quite the same. When I cook multiple items, I try to rotate positions part way through the cook to minimize those variations in temperature and humidity.
Thanks, I know they could be slightly different. Differences in size and thickness as well as embedded marbling. The briskets were both rotated, and positions in the smoker swapped, I had two large water pans full of water under the briskets, basically covering the bottom shelf (both of which were void of any water when i went to wrap).
My whole point of the comment/post was to imply exactly that, there are differences in the protein we cook, regardless of the fact we may be doing the exact same process time and time again, they may not turn out the same as they once did.
 
Definitely a difference between the two briskets.
Both were injected the same, and cooked the same. One was more moist than the other
I noticed that the point temperature in one of them was already at 201 when you wrapped them while the rest were in the 170's. Could that have been the reason for the difference?
 
I was worried about that as well. It was the point that was right in front of the smoke stack. Both points were moist, neither one showed to be much drier than the other. Where I noticed the dryness was more so on the flats. I should have been a bit clearer on that when I initially posted.

On that 201 temp, if you noticed that after wrapping and repositioning the brisket and changing the probe placement the temperature was relative to the other parts of both briskets. It is possible that the one probe wasn't placed deep enough when it was done originally (I may have had a few drinks by that time) and it may have been closer to the exterior of the meat. It also could have been touching the deckle fat. I would have expected that to be cooking more, just because that is the hottest point inside this grill.
Lots of variables to attribute to the difference in the final results. Everyone here has experience different levels of success and perfection. Duplicating the same steps every time helps to repeat those successes, but we need to realize that conditions are sometimes outside of what was present to achieve that precious success, so the end result may be different.
For me, perfection is a.goal. but success isn't always rated on being perfect. Success for me is enjoying the end product, that's the win I look for everything I cook
 
Smoking the MSM brisket flat, steaming it tomorrow. Decided to throw some baby backs on the free space. Forgot to get a finished picture.
 

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Montreal Steak seasoning for a rub?
It could be used, not quite the same as making it yourself. I didn't find the Montréal steak spice to be quite the same profile. Plus the beef is basically corned, cured with salt and most of the pre-made spices have salt added to them and may be too much being used as a rub at the end

I have used this recipe a few times to make it from scratch
 
It could be used, not quite the same as making it yourself. I didn't find the Montréal steak spice to be quite the same profile. Plus the beef is basically corned, cured with salt and most of the pre-made spices have salt added to them and may be too much being used as a rub at the end

I have used this recipe a few times to make it from scratch
Thanks. I will add that to my list of must trys. Used a wagu tritip for a corned beef once that was really good.
 
St. Louis cut spare ribs with Rob's Rub It Trainwreck rub and Best Baked Beans on the Planet. Hadn't made these beans in a while, but we had leftover brisket vacuum sealed and frozen in the freezer so I thought I'd give them a try again. They were a hit the last time! Using Kirkland Blend pellets both in the hopper and smoke tube.
 

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