The grand finale, as promised!!!
22.25 hours...the point is foiled and resting peacefully...
I yanked it out @ 197*, which took 8 hours @ 225* chamber temp, and the dinner bell will sound in just about 3 hours instead of 2 (wife had to run some errands and bought me an extra hour), so, I'm taking the chance on a slightly low resting temp, but with the amount of time it took to get back into the 190* range after separation, it should be fine. It probed like butter, so if that indicates what it'll be like after resting for a couple hours, we'll be in PB heaven!
Hope you have that keyboard protected, and the paper towels handy........
I went for 3.5 hours resting, and, I give you an easy pulled beef brisket point:
I layed the point onto a platter for pulling, then transferred it back to the foil as I pulled each fist-sized mound of goodness so I could wrap it all up again for heat retention when I was finished.
Nice bark, some crispy fat cap, good moisture, nice beefy smoky flavor...hmm, what else can a guy ask for?
Hope I didn't keep you waiting too long...as the saying goes: good things come to those who wait.