Today's Brisket

[bossman]

Decided to try separating the point and flat to see how I like cooking them separate. Put about 1/2 cup of the juice from cutting the sliced brisket back onto the slices Turned out pretty good. Did some awesome burt ends and had some great eats

 

[smoker matt 54]

Good Stuff!

 

[craig chamberlain]

Great job Bossman!

 

[wavector]

Looks great! I'll bet it cooked quicker too.

 

[bossman]

Cooked about an hour quicker, 11lb brisket to start, started on the smoker at 10:30 and off at 5:30, burnt ends at 6:30.

 

[richtee]

Dammit. Now I'm gonna have to go get a packer!

 

[triple b]

Looks lip smackin' good!!!