Reply to "What Happen to My First Brisket"

Be sure and get choice next time. To check doneness, poke with your therm probe. It should feel like it is going into butter. When done, wrap in 2 layers of HD foil, then towels, then into as small a cooler as possible. I have had them still too hot to handle after 8 hours. Seperate the point from the finished flat and put the point back into the smoker on 300*F (AmeriQue) until it gets up to 210*F internal. Always slice the flat across the grain. If the slices fall apart, slice thicker. When the point is real close to the boiling point of water (212*F), bring it inside, let it rest unwrapped for maybe 30 minutes, then chop it up, first 1 direction then crosswise. I use the edge of a metal spatula.

Hope this helps.

Keep experimenting. You are getting close.