fired up the pit around 9:00, am I crazy look at that thermometer
rubbed down the 13 1/2 LB brisket I picked up
got everything going and went to sleep, woke up a couple times during the night and checked it out, everything looking good.
about 6:00 I took it off and separated the point from the flat, a packer brisket which is what I'm using is actually 2 pieces of meat hooked together, Spud asked me to make some burnt ends someday, so this is what I'm doing with the point.
I wrapped the flat up in foil with some beef broth and put back in pit.
I cut the point into little cubes, sprinkled more rub on and poured on some BBQ sauce, then back on pit for a couple more hours, these are great for making BBQ brisket sandwiches
Burnt ends are done and I'm still not getting the "Butta" feeling that everyone talks about when I stick my thermometer in the flat, it's past the temp it should be done, I think I just got a tough piece of meat, I'll give it another half hour, I'm not feeling good, this brisket thing just doesn't work for me.
45 mins later "BUTTA" I did it, probe slides right in with no resistance,
Now I know why everyone talks about brisket so much, if done right it is great, and I finally done it right
