Choice brisket . Nice marbling

[D.W.]

Just wrapped it up and opened the vents . Point is at 192 and probes super tender . The flat is at 162 . Getting tender , but still needs a bit . Somehow a piece fell off the point . My gosh it's good .
The probe don't lie , but only been 7 hours . Average temp 250 .

I tend to have that problem too, a lot of the times a piece just falls off, particularly with brisket and pork butts...

 

[chopsaw]

OK , Kettle ran out at about the 9 hour point . Lost enough size that it fit in the mes 30 . Set the 30 to 260 . Heats up fast with the Auber . The point was at 205 . Probed like butter . The flat was 185 , and it caught up fast in the 30 . Wasn't quit probe tender , but I pulled it . Hoping resting on the counter would help that .
Brought it in and covered with plastic wrap and a towel . I T was 198 , probe ,, 50 / 50 .


Went to 204 . Not sure . Maybe I should not covered .
Ready to see what I have . Towel and plastic wrap removed .

Open it up ,

Slices off the flat for supper .

Passed the pull test . The bend test was about 45 degrees . Just border line dry . Great smoke and flavor . That salt and pepper grind on the outside is killer . I grind the pepper and the salt .
I'm a point guy , and the point is fantastic .


Anyway . Thanks for joining in . Doing a brisket on the 26 is just so much fun for me .
Brisket point for breakfast ?

Edit :
Just saw in the last pic of the point , an over cooked edge . Did not notice that when slicing , but that would have been a part that was exposed to the start of the cook . High heat area . You're gonna get that on a kettle . I'll have to check it out tomorrow .

 

[BB-que]

That’s a nice looking Choice for sure - some good fat in there

 

[chilerelleno]

Gorgeous Brisket Flat slices, look at that deep smoke ring and the way they fold over your finger.
Man that screams tender and juicy!
Nice cook.

 

[Hawging It]

Super!!

 

[gmc2003]

Thing of beauty right there.

Point for sure
Chris

 

[chopsaw]

Gorgeous Brisket

Super!!

Thing of beauty right there.

Thanks fellas . I really do appreciate the comments .

 

[JLeonard]

Dang Chop! That's some good looking stuff all the way around.
Jim

 

[chopsaw]

That's some good looking stuff all the way around.

Thank you sir . Appreciate the comment . Love smoking briskets . Using the trim for other stuff is so much better than store bought ground beef .

 

[Teal101]

Killer cook! The chili dogs look delicious as does the brisket.

 

[chopsaw]

Killer cook! The chili dogs look delicious as does the brisket.

Thank you sir . The ground brisket had great flavor in the chili .
The point end on the brisket was melt in your mouth .