Here is the sliced brisket. 12 hour cook with a 2 hour rest. Sliced the point into two sections. The pieces we tasted were delicious, easily the best one I’ve cooked.
Next time I will leave a little more cap on, as the bottom 1/4” of the end of the flat is burnt. It will serve as chopped brisket and still has great flavor, but good learning experience.
Take away: I need to do brisket more often. I was beating my wife and sister in law away with a stick. Can’t wait to eat tomorrow!
Thanks for tuning in!
Sent from my iPhone using Tapatalk
