Brisket - Hot & Fast take 3 (w lots of Pron)

Great looking brisket. Congrats!

Looks nice. I've done very well foiling or panning at 170. I like to add a little leftover injection to the foil/pan at that time.

Nice job R2, and those "ends" look rockin... :-D

Hot Sauce Hoss

wow, awesome

Looks awesome from here, those slices and burnt ends:thumb:

Very nice! :clap2:
From the pic and your comment about the thermometer, I'm thunking it probably needed just a tad bit longer on the flat. The point is always going to be done before the flat, so use the flat as your guide as to when to pull. By far the hardest part about briskys is knowing when to pull from the smoker because there are so many variables.
Even using the flat as the guide, different parts of the flat are done at different times. I've pretty much come to the conclusion that it is impossible to get the entire flat perfect, you are either going to have some parts slightly underdone or some parts slightly overdone. The thin edge of the flat farthest from the point, along with the narrow section of the flat that sits on top of the point will almost always be probe tender before the middle, thickest section of the flat.
It just takes trial and error to figure out that perfect time to pull the brisky, as your rest time and technique will also come into play.

Your third attempt was a heck of a lot better than my third attempt. :-D Your burnt ends look perfect! Better than any brisky you'll get at a restaurant!

Nice points! Nice bark! Nice job!!!:clap2:

Looks absolutely fantastic!:hungry: