Follow the above advice, probe your brisket flat with a thermometer.
If the probe slides in the point or the flat....the bigger piece like butter its done.
I let the meat rest for about 15 minutes, take the back side of your knife and slide it through the fat to seperate the flat from the point.
Please read one of our founding members expert advice here, RIP Scott.
You have never really lived until you have done something for someone who can never repay you.
KC I miss your advice.
Heavily medicated for your protection.
Klose Mobile Pit
Klose Owners Reccomended Pit
Little Chief Smoker
Gifted to me my Pit Barrel Smoker