Brisket Final Results

M

Mattb82

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Brisket cook number three in the books. I started out thinking I messed up by not trimming extra fat and that it wouldn't render, thank you to those who advised in a previous post to let it ride. Everything rendered perfect and tasted amazing.

Right at 10 hours at 255 with salt, pepper and granulated garlic for the rub
 

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Nicely done

One thing, it appears you are cutting the point wrong. Where you cut the flat directly across the grain, when you get to where the point and flat sit together, turn the meat about 90 degrees, cut edge (where the flat was) and slice down, through the middle, that will result in your cutting at a bias to the flat and point, it is even better that way.
 
Looks great! I'm hungry just thinking about it.

Wally World had 4 full briskets just sitting there tormenting me this morning. Maybe I'll give another one a go next weekend.
 
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