I just pulled an 11lb. brisket from the CS. It was a CAB and took 22 hours to reach 195 internal. I never opened the door as I was monitoring with the Mav. temp. probe. The darn thing almost came apart when I was pulling it out, neatly demarcing the point from the flat. I took the whole thing in the house and finished separating the two pieces. I foiled the flat with beef broth and black coffee and put the point in for burnt ends. I couldn't resist tasting a piece and not to blow my own horn, it is the best I have ever had. The agony is waiting on the flat to rest and the point to finish. I'm really starving. I maybe coulda' shoulda' pulled it at 185-190 but it's incredibly moist and tender. I'll have wait and see if I can slice the flat. I'd also like to thank all who've posted here offering tips and suggestions that helped make my first brisket a resounding sucess.
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