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Put a 10lb. (before trim) Texas-style on last night around 11:30 and was ready early this morning. The Point was amazing; texture, moisture, smoke, etc. was all it was supposed to be!
The Flat was on the dry side but I know how to correct that for next time.
Anyone have a recipe for chili using brisket? I figure I can use the drier parts of the Flat for the Chili and the rest as normal...happy with results for my 3rd time out!