Brisket for Breakfast

TRex

Well, temperature recovered and my brisket hit 200 internal at about 9:30 CST, for a total cooking time of about 11 hours. I waited 45 minutes before slicing (picking at the bark the whole time), then sliced her open. [p]For my first brisket, I'm very pleased with the results. Very tender, juicy in most places (it was drier near the ends), and good flavor. I forgot to make a finishing sauce, so I just tore into it without any sauce. The bites that had bark in them though were just heavenly. For the rub I used a mixture of Dizzy Cow Lick and Turbinado sugar--I definitely use that combo again.[p]I'll post lots of pics later.[p]TRex (sorta getting a stomach ache after consuming about a pound of beef at 10 in the morning)

tn slagamater

TRex, I pulled my first attempt at brisket off the egg just now. WOW, is this GOOOD!! Let it rest an hour, then four eaters plunged in. I gave her NB's "diamond cuts" with Dizzy pig, garlic powder, white sugar, and some worstershire.A sliced onion on top and under it, also. Rested in the fridge 10 hours, then cooked her overnight at 250 til internal hit 196 this morning. Thanks NB!!![p]