I don't post much pr0n so here are some pics of my Sunday dinner.
I put a 12# brisket on at 3:30AM running my smoker ~235 with my Guru. smoked over a mix of hickory and peach wood.
Here it is rubbed with the Salt Lick clone.
This is it at ~160 IT prior to my foiling, I foiled ~165IT
I seperated the flat and the point, foiled them and but them on the bottom rack of my WSM. I had to do something with the top rack so I put on a couple of racks of BB's. Sorry for the bad photo
I cooked the brisket until probe tender (12 hours). I let the point rest awhile then tried to do 1" cubes. It tore at an inch so I did what I could. Through some sauce in with the juice and put it back on for burnt ends. They weren't pretty but tasted good. I need more practice.
The flat was my best yet. Sliced pretty well.
Plated up with some slaw, baked potato, ribs and brisky.
Thanks for looking