18lb whole brisket - flat and point untrimmed
Here is the brisket trimmed
Marinating in additional injection solution after injecting it
After 6 hours marinating, I used a base rub plus my own special blend of seasonings and it went back in fridge for another 6 hours
After 9.5hrs cooking at 225.
I cooked uncovered for the first 3 hours then placed it in a fan and covered with foil the remaining of the cook. removed at 195 degrees.
Some of the point I was cubing for burnt ends
Burnt ends sauced and ready to go back on the grill
The flat is double wrapped in foil, wrapped in 4 towels, resting in a cooler for 4 hours.