Last week quarantine brisket

[muskyjunky]

Late report , last week local secured fresh brisket . Pretty basic . SnP injected with beef stock out of can . Pit Boss , took it to 170 IT at 225 . Panned and foiled and finished in oven with extra stock . Was probe tender throughout at 207-208 . Total cook time 7 ish hours . 7# pre trimmed brisket with a small point . Delicious .

 

[4x15mph]

That looks great but you might want to double check that you are cutting across the grain. From the pics, it looks with the grain. I'm sure I am wrong but wanted to mention it just in case it helps out

 

[SmokinVOLfan]

Good looking brisket right there! I would down a plate or two no doubt.

 

[jmusser]

Love the Q-view. Nice work!

 

[Inkbirdbbq]

Great lookin brisket!