OK I was talked in to making brisket fro 40 people since I am practicing for a contest at the end of August (1st one) I said I would do it.
Ill post pics for you.
I started at 8 am Saturday and was worried as the briskets were on the thick and large side. I foiled them after 5.5 hrs at 165 deg F. and 3hrs later the biggest one was at 206 so it was pulled and the smaller on stayed on for 45 min longer and pulled at 209 deg F. so at 5:15 both were done.
They sat for 30 min. them we took a car ride north to Faribault MN and placed inti a oven to keep warm, dinner was later than expected I was told 6 pm and we didn't eat until 8:pm So I was worried that the brisket would dry ou.
Well they stayed moist and everyone loved them except 1. so I guess it must heve been good.
I did aske a lot of them and they all said not to change a thing and that the brisket was awesone, some of these people eat brisket often and they had great reviews if it.
Keep in mind that I am new to this and this is my 3rd attempt at brisket, the first one I threw it in the garbeag (no kidding) and the second was just as good as these 2. I have learned a lot from you folks so thank you all for your comments and posts so we green horns can learn enough to make an edible product.
Pics aren't great but please say it like you see it.