The one on the left is the flat.
The right one is the point & that's the one you cut up for burnt ends.
I just finished dinner and it was a HUGE hit!! I let the brisket get to 200 as I wanted to make sure it was nice and tender and boy was it ever.
Here it was when I finally pulled it at 200
Here are a couple slices!!!!
My Burnt ends!!! I think the wife liked these more than the brisket! Man were they good.
A little Bearview!!!!
My dinner plate! Smoked brisket on an onion bun so fresh it was hard to cut, fresh corn on the cob, an apple cheddar salad and of course a few burnt ends!!!!
I have to thank forluvofsmoke for all his help and SmokingAl for my mid smoke help!!! For sure I will be doing another one of these!!!!
I'm working up to my first brisket tomorrow, and this thread and a few others have been a HUGE help. I'll make sure I post some q-view if it turns out decent!
Thanks to all who have been sharing their knowledge here, it's a big help to us rookies!