Sunday brisket

[Dantij]

Smoked a brisket flat from Costco today. Turned out pretty damn good. Took it to 165° then wrapped in butcher paper. Probe tender at 202°. Total of 9 hours on the smoker. Let it rest for just 30 minutes. Company was growing restless. Usually rest for 90 minutes. Take a look:

 

[kruizer]

Very nice!!

 

[TNJAKE]

I'd say you nailed it. Nice brisket!

 

[xray]

Very nicely done!

 

[Dantij]

Thank you guys!! I prefer cooking a whole packer brisket but these days, you take what you could get. I didn't mention earlier but I also used an injection.

 

[pushok2018]

Wonderful looking brisket! Great job and.... LIKE! BUT... where is a beer???

 

[nogolftoday]

Thank you guys!! I prefer cooking a whole packer brisket but these days, you take what you could get. I didn't mention earlier but I also used an injection.

I have a 13 pounder, prime whole packer from costco. I am thinking about separating the point from the flat, since the flat gets to 200 before the point. wrap the flat and let the point finish.
Has anyone ever tried this? If so, procedure and results?

 

[yankee2bbq]

Great job! Looks really good!