Semi-satisfied brisket

DesertSnow

did my first whole brisket over the weekend...only 9# after trimming...just did salt and pepper...put on at 250 last night and woke up to fire at 180 and internal at 130...freaked out but just decided to wrap in foil and put back on at 300 until an IT of around 195 and probed all over...still in foil and placed in oven(not on) and let rest for an hour...separated the point from flat...the middle 3rd of the flat was fantastic..the other 3rds(both ends) were dry and I guess overdone? I don't know how to make burnt ends so I just cubed the point into big bite sized chunks of glory...point was awesome...didn't use and wood and my brisket was choice...I'm extremely happy with the results and this forum definitely walked me through the process...thanks and thanks for looking!!!! Pics are all out of order 

the_crease

Nice!  Looks delicious 

SmokeyPitt

Looks great from here. I only have 4-5 briskets under my belt but I haven't had one where every slice is great. The slices on the far end of the flat usually suck for me. I actually slice off four or five slices and just push them aside and save them for leftovers.  

northGAcock

Heck I would chow down on that. Nicely done.

DesertSnow

SmokeyPitt said:

Looks great from here. I only have 4-5 briskets under my belt but I haven't had one where every slice is great. The slices on the far end of the flat usually suck for me. I actually slice off four or five slices and just push them aside and save them for leftovers.  

That's exactly what I did...first couple slices in the flat end were cut up for tacos

bhedges1987

Those are some thick slices!  Beef is beef though, it's all good!

YukonRon

Fab looking cook. I would be all over that.