Brisket - first time separating muscles mid cook

[gtsum]

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

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Memphis Elite





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[Smokey Lonesome]

Love some of those tasty morsels!

 

[Smoke on Badger Mountain]

Looks tasty.