Brisket in the morning

Looking good! I picked up a couple from RD yesterday. $2.49/lb singles or $2.29/lb case of 5. Interesting thing though, the fat cap on the bottom didn't run all the way across, only half way, and is pretty thin. Suits me as I trim the cap anyway and it means I am buying less fat.
 
Just pulled it off. Probes like buddah. 12 hours from Grate to Counter at 250*
Now I have to be patient and let it rest.
 
I'm still pretty new to brisket and haven't put much thought into when to slice. I've just been waiting a couple hours. Is there a temp or feel I should be looking for before I start to cut?
 
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MaximumJEFF said:
I'm still pretty new to brisket and haven't put much thought into when to slice. I've just been waiting a couple hours. Is there a temp or feel I should be looking for before I start to cut?
Click to expand...
If it's done and it feels good, cut away.
 
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