I smoked a whole brisket this weekend. Marinated in a rub for five hours, then I smoked it one hour and fifteen minutes per pound (it was an 11 pounder) with dome temp of 250, fat cap down, bacon slices on top. When I took it off it had an internal temp of 202, I put the point back on and foiled and toweled the flat in an empty cooler for 2 hours.
When I tried to slice the brisket, it was too fall apart tender. What a problem, I know! So I had to just pull/chip it. It tasted great, very moist, very smokey, but I really wanted those pretty slices. I tried a serated knife and a regular knife, and I tried across the grain and with the grain, it was no use. So my question is, did I cook it too long? And by the way, I chopped the point up and made some killer baked beans!