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[Flboy76]

How many times has this subject been posted, but I was not really sure about cooking a 15+ pound brisket and having it turn out bad, but it was good and no complaints.  I picked up a 15+ packer from RD
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used a S&P, onion, garlic rub: I posted a question before this cook about removing the point from the flat, received a lot of suggestion, so for this first cook I went with cooking the whole packer. I did trim about 3lbs of fat.
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went on camp chef at midnight on Friday, high smoke temp between 215-225. at the 9 and half hour mark, temp was 165-170 and I wrapped in foil.
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At approx. 12 hrs into the cook, it was reading temp of 200-205 and probe tender. I removed from grill let rest on counter still wrapped until the internal temp dropped to 180-185, then put into cooler with towel this was at 1:30pm, at 3:00pm removed the point from the flat and cut into burnt ends. {note the pic is the flat and not the point} 
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6:00pm cut the flat
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for the 1st time cook, it was good and tender. I will try removing the flat from the point on the next cook. Thanks for all of your suggestions for my  1st brisket cook

[Canadian John]

Looks like a job well done. No pun intended..You've done very well, first cook or not. Nice pics too.

[Bentley]

2nd good looking Brisket cook I have seen today!

[triplebq]

Nicely done

[Bar-B-Lew]

Nice work.  Lotsa good tips on this forum as evidenced by how good some of these 1st brisket cooks are looking by folks on here.

[Ralphie]

Great cook!  Looks delicious.  That may be your 1st brisket but it's apparent that you are no rookie with meat and fire. 

Now that the 1st is under your belt, are there any changes you would make?  You mentioned separating the point from the flat (before cooking and for burnt ends I presume).   

[Flboy76]

Thanks for all of the responses, it took awhile to do the 1st brisket, just because I did not want to spend a lot of $$$ on a  cook that could go bad, but this price was the lowest I have seen in my neck of the woods. You can read a lot on how to cook things and after awhile you just have to bite the bullet and take that chance.

Ralphie: I have thought about the next cook, and I would like to separate the point from the flat before the cook, I could see which was the point and flat, but looking at the whole packer, I really could not tell the line to cut/separate them. When I did separate at the end of the cook, I could see a more clear line where the point had separated from the flat. As far as the burnt ends, I think the point would have been good eating without making burnt ends.   

[BC Buck]

Looks good, did you inject.

[Flboy76]

Looks good, did you inject.

No did not inject, just a rub of SPOG and a small amount of herb seasoning. I did apply olive oil to it so the rub would hold. 

[LiamBlack]

It looked well fried, interesting mushrooms. I usually cook in portions much smaller

[AnyExcuse2Q]

Nice!

[pmillen]

Brisket can be tricky.  Nice work.

[bregent]

Don't know if you realize it, but this thread is about 1 year old. Not really sure I understand the post that resurrected it.

[yorkdude]

Don't know if you realize it, but this thread is about 1 year old. Not really sure I understand the post that resurrected it.

My thoughts exactly ?

[Bentley]

I believe Liam is from Down Under and the terminology is a little different, although I am not sure if he is mistaking the Burnt Ends for mushrooms...