Quote:
Originally Posted by UFPowersmoker320
looks like u still got it brent!  |
This one turned out to be one of the best briskets I ever cooked. Cooked it really low (200) overnight an then bumped the temp up this morning. Pulled it off after 16 hours and an internal of 195. Separated the point and flat. Put the flat in a cooler and put the point back on the cooker for another hour for burnt ends.
The burnt ends turned out great and the flat sliced perfectly!!! The slices were moist and such great beef flavor. Man I love brisket. Only problem is we had family over after church and it is pretty much gone. I may have enough left for one small sammich
