Am I Doing This Right?

Pit-master say that black pepper coat on the meat is a regional taste. Latest pic looks overdone-fall apart--pot roast??
Buzzard Bar Cooking Team--George West, Texas
 
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Done. The bottom one I think over cooked. It was all I could do to get it off without it all falling apart. So two 12lb briskets done in 13 hours @ 210-225*.
 

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Point off the bottom one.
 

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Looking at that point, I see a big pot of brisket chili in your future!

I'm doing a pot today myself!



Looks great!
 
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