I had a free weekend this week, so I figured I would cook a competition style brisket for practice.
I started with a 15 lb prime packer brisket. As you can see the trim on this brisket was pretty aggressive. I trimmed the flat to fit the width of a turn in box, and exposed a good portion of the point for burnt ends. in the end I trimmed about 3 to 4 lbs off the brisket.
Seasoned the brisket with a some Simply Marvelous Peppered Cow.
Brisket just out of the fridge and onto the smoker. I was also trying a new pork recipe, so I had a couple of 12 lb butts on the pit as well.
Here's a shot of the sliced brisket flat. The brisket slice had been sitting a few minutes on the cutting broad before I could take a pic, so it looks a little dryer then when it was first sliced. The tenderness was spot on.
In the end, the brisket took 7 1/2 hours to cook at 260 degrees. I foiled the brisket at the 4 1/2 hour mark (when the bark set) w/ a can of Campbell's condensed beef broth, and pulled it off the pit when it was probe tender (this time at 207 IT).
Thanks for checking the post out.