Brisket and burnt ends

SaltySam

An overnight cook from a Tuesday to a Wednesday isn’t my norm.  But, my youngest turned 19 today, and since he moved off to college, it was a special occasion.  I lit the Egg last night at 9:00, and finally got it stable to put the brisket on at about 11:00.  

For whatever reason, this thing was a sumbish.  It went on at an IT of 50 degrees, and within 90 minutes it registered at 120.  The Egg fluctuated in temp all night and I got maybe 4 hours of sleep.  

I wrapped it in butcher paper at 170 today at noon and let it roll until 200, then split the point and flat.  The point went back on for a couple hours and the flat FTC’d for four hours.  

The effort was worth it.  The burnt ends were dynamite.  The flat might have been a bit undercooked.  Half of it was juicy and the other half was a bit tough.  It still tastes great.  

The boy was happy, and he took a boatload of leftovers back to his place.  

Good eats! 

lousubcap

Given the way today has rolled out, thanks for that cook.  Looks great across the board.  In the interest of keeping this way above board and peaceful I will say that those burnt ends look good.  However, the point on its own is to die for.  Be well-

dbCooper

Very nicely done, all the way around.  Thanks for sharing.

SaltySam

@lousubcap Appreciate the words.  Aside from the dinner with him, today was a disappointment to say the least.  

StillH2OEgger

Looks great! I know your son doesn't get to eat like that at college.

Foghorn

Yes please.

1voyager

Mighty fine!

johnmitchell

Looks great 👏👏

loco_engr

Great looking cook!
next time your son comes home he'll probably bring friends & want brisket!  

smbishop

Awesome cook, thanks for sharing!