Originally Posted By michael_d
It was about five pounds. Choice cut.


Yeah, those are hard to get right. Seems like it would be big enough, but...

AFAICS smaller cuts dry out faster than larger ones but the conversion of connective tissue to gelatin or whatever doesn't seem to go any faster.

Best read I have found so far seems to be...

http://amazingribs.com/recipes/beef/texas_brisket.html

... which even includes an interesting theory about why the "stall" happens -- moisture coming out of the meat and evaporatively cooling it after a certain temperature range. I suspect that isn't the entire answer (conversion of connective tissue probably absorbs some energy too or we would all be driving brisket-powered cars if only for the exhaust smell) but it helps to explain why foiling early saves so much time.

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