Brisket is on 250 temp ?

Car Wash Mike

<p />Trying my first whole brisket in quite awhile, low and slow not the 5 hour flat brisket.[p]I'm going for 250 temp indirect, drip pan, shooting for 20 hours. Temp okay? It weighed in at 12 lbs trimmed.[p]I do need luck with this.[p]Jerky is humming along and was going to use that egg. Why have 2 larges if you can't use them both at the same time?[p]CWM

thirdeye

Car Wash Mike, You don't need luck, you just need time and constant temps. 230° to 250° is fine. Did you remember to mark the grain? (the grain in the point and the flat will be different)

Car Wash Mike

thirdeye,[p]Nope. Didn't know and have never heard of that. At the grocery store we cooked the whole brisket and sliced up flat and point both. Shaving the point for pit beef sandwiches. [p]CWM

thirdeye

<p />Car Wash Mike,
Depending on the bark, sometimes it is hard to determine the grain after the cook. After separating the point, I slice the flat and either throw the point back on for a few hours to make burnt ends or shread and chop it for sandwiches. But my favorite is to use the shreaded point for tamales.