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[urnmor]

Here is the outcome of my brisket cook.  It took approximately 12 plus hours plus three more resting.  I cooked it mostly at 225 then gradually bumped it up along the way with the hottest being 275 for 30 minutes.  I pulled it a 201 degrees.  I have always found briskets to be a challenge however this one without a doubt was my best one.  Nice smoke ring, juicy and vey tender. 

[Brushpopper]

MMMM!  Looks like a fine cook!   

[Canadian John]

 Just love it when a cook ends well. Lovely looking bark + smoke ring.  Did you probe it or go by temperature?

[urnmor]

 Just love it when a cook ends well. Lovely looking bark + smoke ring.  Did you probe it or go by temperature?

I aways probe brisket and butts

[Clonesmoker]

Was it just the flat and what was the precook weight?  I'm more into separating the point and flat and lowering my overall cooking time. I also think the point is better than the flat. I still get the great smoke rings but I will always start mine out at 150 and have small loaf pan with water in added to the smoker.

[cookingjnj]

Nice job with the cook.

[urnmor]

Was it just the flat and what was the precook weight?  I'm more into separating the point and flat and lowering my overall cooking time. I also think the point is better than the flat. I still get the great smoke rings but I will always start mine out at 150 and have small loaf pan with water in added to the smoker.

It was just the flat and it weighed about 7lbs.