Just finished dinner...brisket was a huge hit. Much more moist then I am used to getting at bbq stores, and not dry at all even on the flat! Lots of fat to trim off the brisket..but inside looks great. I could not cut it with a fork at 190...but I don't know how much more tender you could go and still be able to slice it without it falling apart. Do you like to go to 195 or beyond Tom??
Nice smoke flavor....very moist etc. Could have used a bit more season in the meat...the rub didn't seem to matter except for on the edges..much of which was trimmed off with the fat. The ends with the rub were the best...have to figure out how to get more flavor to the meat..might try to brine next time or to buy a kosher brisket that has already been brined in salt water.
I had thought 190 was a pretty standard temp to slice a choice brisket...what are you guys cooking it to? Will attach a photo or two of the final product! Ooops can only attach one file at a time...so will only show final sliced product.
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