overcooked

Merry Christmas all. I need to be schooled on brisket. I cooked a prime the other day at 275 until the bark was nicely formed. Wrapped in foil until it was probe tender on several sections of the flat. Temps were between 203 and 208. The point was like warm butter. vented and rested for...

Hi there, Got my hands on a Creekstone brisket. Never seen them before here in Finland. Quality stuff, the point is way bigger on these as the flat, whereas Australian brisket seems to be the other way around. This one was a choice, around 8.8 pounds after trimming. For a change I did it low...