Brisket

Cooked a 12# trimmed brisket this weekend. Rubbed with a rub that I got the recipe from Konrad in Washington plus a liberal coat of Chipolte Tabasco. Cooked at 224 in the FE100 for about 17 hours. pulled at 193 and rested it for an hour FTC. It was a work of art, I must say. My father in law told the wife it was the best piece of meat he had ever tasted. This guy is 85 years old and his family owned the Portland meat market back in the day. He has cut, sold and eaten it all. I think this is the first thing I've done right in 34 years of being married to his daughter Thanks to all of you on the Forum and of course Cook Shack.