After it is done... and only to rest or cooler it for transport or holdover...When should i foil it?
I only opened the lid when mopping and that is when i would take pics. It was very good and tender. Only the point was falling apart tender. After being in fridge it slices perfectly.After it is done... and only to rest or cooler it for transport or holdover...
Stop opening the lid..
It's done when a skewer goes through easily.... then rest it about an hour or more.
It looks good and if it's edible then you did good. Many a brisket is rendered inedible on the first go around. IMHO, this is one piece of meat that needs to be left alone in the smoker in order for the magic to happen.
Your brisket looks great!Curious question...
Is the point always more tender? And anyone have some good links to proper brisket carving?
Your brisket looks great!
Yes the point is always more tender, because it contains more fat.
Most of us take the point off & make burnt ends with it.
Then slice the flat against the grain.
You can separate the two before or after cooking.
Personally I like to separate them before I cook them.
Al