Looks great!
What were the cook details; temp, time, wrap, etc?
My target temp for the cook was 250* but the WSM was running around 260*-270* when I put the Brisket on. I let it go for about 6 hours fat cap down and put it in a pan with some Beef Bouillon and covered with foil. The Internal Temp was 167*.
A thunderstorm came with heavy rain and lightning, and my smoker temp dropped down to 212*. As soon as it was safe to go out I cracked the bottom vents open a little more to get the temp back up.
At 9 hours the internal temp of brisket was 205* and the thickest part of the flat was not as probe tender as I wanted.
30 Minutes later, the internal temp was 210* and probe test was pretty good.
15 minutes later still at 210* internal temp, I pulled it from the smoker and let it rest on the kitchen counter with the foil on pan cracked open for 1 1/2 hours before slicing.
I separated the point from the flat, and just sliced what we was going to eat that night. Sliced more the next day for sandwiches. Still have some left and the Point is still whole.
I will probably Vacuum pack it for later lunches and maybe try some burnt ends with the point.
Topic: 15.5 Lb Labor Day Brisket (Read 1436 times)
