So I changed a few things, normally I run my Brisket up to 200 degrees. This one I held at 185, but I smoked it for 8 hours in my MES, keep it in there for another 8 hours, and then pulled it from the MES. I transferred it to a foil pan, and place foil over the top. I placed it in my oven and ran it over night. Oven @ 180, meat go to 185 degrees. Pulled it an let it rest for 1 hour, sliced an ate it. You have to eat it with your fingers as it is that tender. I shared it with a few people I love, and here is the review I just got for one of my lucky recipients.
"Thought I’d pass on to you that your brisket was a rousing success!! I would have liked to keep it all to myself but the second I opened the bag, I had two cats and a dog waiting by my feet. (I guess you could count Scott also but he’s a bit taller and it doesn’t have quite the same effect.) So needless to say, I shared and the only complaint I heard was it was too tender to pick up with the fork.
Now given my lack of cooking knowledge I can’t guess what flavoring (if any) you used but it had a distinctly different taste to it. Very pleasant but kind of hard to describe. I’m used to putting BBQ sauce on pulled pork, etc. especially since I like spicy sauces, but I never even thought about it with this one. Pretty nice talent you’re developing.
I know we’ve discussed the whole restaurant scenario but I’ll be happy if you just continue to share!"All I can say is I am feeling rather humble, It does not get any better than that.