The chunk-o-chest I served at the party yesterday went quickly.
It is such a joy to watch people wolfing down your food and rolling their eyes in delight![p]The 7.3 pound brisket was maybe 2 inches thick, and cooked for 20 hours. Pulled off at 190, wrapped tightly into hot cooler. 1.5 hours later it was being carved in a pool of juice. Overall a great brisket. I would have liked a bit of a fat cap, but the results were far from dry. [p]Hope everyone is having a good weekend. Enjoy football.[p]NB