21 Hour Brisket

First of all, the forum went down at exactly the wrong time. Last week, I tried a new brisket cooking technique that I read about.  I put the brisket on the Egg at about 7:00 PM at 250 degrees.  I let it cook allllllll the way to 190 with no wrap.  Then I pulled the brisket, brushed some butcher paper with beef tallow, wrapped the brisket, put it in a broiler pan with 1/2 cup of water, covered the pan with foil and put it in the oven at 150 degrees for 16 HOURS!!!  Results forthcoming...

First of all, I used the trimmings to make beef tallow for the first time.  Cool. 





Here is a medley of photos, pre-cook, post cook, first cut.

Look at that bark!  My dog is jealous of that bark!

And here is the baby all sliced up for consumption.  

Thanks for looking!