Rested and foiled for 2 hours in a cooler between newspaper with a towel to cover. I've sliced the flat, had a nice ring from the mesquite I used. Had that pull and give texture, awesome. I chopped up the point and the fat had melted in a lovely beefy goo, im sure partly due to that beef consomme injection, way better than broth for sure.I'm sold,this is how i make a brisket from now on.
Thanks Bo!
