Originally Posted by nucornhusker
Looking good so far. Remember to cook it until every part of it probes very easily. If you feel resistance in the center still, leave it on. When it's done, rest it rapped in foil and towels in a cooler or no towels in a warm oven for about 2 hours. Slice against the grain and enjoy!
We like to eat ours with baked beans, cornbread and potato salad.
Man, now I really want to cook a brisket.
Thanks brother, I appreciate the post.
I just probed it and I still have string resistance so we keep a rocking on.
I rally would love to make my first cornbread but we have a national infestation of closet moths that are screwing up grains.
Oh well, maybe some damper will do.