Okay, so your brisket is done. Now what?

I do not remove all the fat as lots of people love to eat some of it and if they don't they can cut it off from the slices.
I pull my brisket out and wrap in foil and towel for two hours. I try and get most of the fat from the "fat cap" side, and do not worry about the other side. I then slice and serve.

Also, I do not trim any fat off before cooking.

A lot of backyard folks from OK/TX,as well as comp cooks ,will tell you there ought to be a little fat on that flat for flavor.

They cook a bunch of them and many well.

The resting time in foil is a somewhat different question IMO.

I just got my CS 50 in January and have done 2 briskets. Both have been "done" that is reached about 190 internal in 8 hours. The first I started in early evening expecting an over night smoke according to times in this forum. Remote went off at 3:30am so I foiled it and turned the CS to 140 to keep warm. Took it out at 7:30 (4hrs) and had some for breakfast. The whole thing was fork tender!

The second I cooked during the day while at work. I think the thickest part had only gotten to 180 but the flat was over 190 when I foiled it for 2 hours before dinner. The flat on that one was fork tender. The thicker parts were good for slicing but definately could have used more time. I actually made chili with it simmering for 2-3 more hours. It was great chili.

IMHO, foiling definately seems to offer some time for increasing tenderness without drying out the meat. I cooked fat side down without removing any.

My very first brisket in my CS:

I too found my brisket done quicker than I expected. I put it on at 9PM expecting a 17-19 hour smoke�. Checked it at 9AM and it was up to 193. (15 lbs @ 225).

Took it out, wrapped it in foil and held it for 2 hours at 140. To me fat is synonymous with flavor, and I leave as much on as possible until I�m ready to slice and I cook fat side up. My theory is that rendered fat permeates the meat adding flavor and tenderness.

After holding for 2 hours, I set it on the kitchen cabinet top to rest (still in foil) for probably another hour until cool enough to handle. Removed any fat on the surface (there wasn�t much left), sliced, returned to foil and refrigerated until mid-afternoon, then re-heated and served.

I have never tasted anyone�s brisket better. For a first brisket it was as near perfect as I�ll ever get. I used one chunk of hickory and one of mesquite and it was just right for my tastes.

Need to work on my timing though�.need it to get done (when it�s done) closer to the time to serve.

My understanding is that the original Cookshack was built as a brisket cooker.

Your results are why we sometimes post that folks try a straight ahead ,simple technique a couple of times- before they worry about all the tricks.

We also find that choice packers of that size cook in just under an hr/lb.

A heavy towel wrapped packer,well insulated cooler,that started out with hot water in it,may well hold that packer at safe temp for 6-8 hrs,if need be.

All of my 8 and 9 pound briskets have been cooking right at 12 hours to get to 190 internal. I will have to try a larger brisket to see what the cook time is on my model 050. I have been putting them on the middle rack (3rd from bottom). I guess I could move to the 2nd rack and see what the cook times are for the 8 and 9 pounder.

Sometimes we forget that it is the long time at low temp that is breaking down collagen and rendering fat.

i.e.,a 2 oz stainless ball may not melt any sooner than a 16 oz stainless ball,under the same heat.

The other thing is that briskets are highly individualistic.

A 15 lb packer from 18 yr old dairy bull,may not react the same as one from a three year old black & white face cross steer that has been on creep feed in a closed lot.

Just a couple of thoughts.