How would you cook this Brisket point...

[AllenRR]

It looks great. I would eat at your place. Good Job!

 

[troutman]

More rest would have helped in a faux cambro. Nicely done otherwise, perhaps getting it up over 200* IT may have helped as well.

 

[dcecil]

It looks great, definitely a success I would say. I have one question though. Did you check for tenderness or did you just pull it at 195

 

[gmc2003]

Looks really good from here.

Point for sure.

Chris