Brisket - first time separating muscles mid cook

My briskets lately haven’t been good. Bland, dry, flavor way off....this one turned out quite good.....I copied chef Tom and separated the point and flat about 6 hours into the cook and then wrapped in foil (which I rarely do)...I need to do more of it I think

Whole packer at 6 hour mark



Flat finished









Burnt ends





Combined platter



Thanks for looking!


Memphis Elite
Yoder YS640 - sold

Sent from my iPhone using Tapatalk Pro


Memphis Elite





Sent from my iPhone using Tapatalk Pro