Brisket Pics from Yesterday :)

Bama BBQ said:

A lot of folks have been going with higher temps to cook faster in an effort to keep brisket from drying out.  Others wrap, inject, marinate, etc, etc in an attempt to receive the same results.  Best part of experimentation is the BBQ in the end.

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I think my next brisket will be either wrapped or injected or BOTH .  The brisket was tasty but you know how it is-always going to chase perfection.

oldschoolbbq said:

I'm still   225° till done, no wrap........

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I love smoking at 225 with out wrapping it, espeically love that hunk of charcoal that comes out of the pit.  Have you been completely satisified with your flats?  I think my last flat was slightly better than this one.  Probably because I let it rest longer.  This one only rested for about an hour or so-last one rested for a good 2-3 hours.