I just finished cooking my first brisket.
My local meat market had 3 to choose from and all were frozen. I picked a 7 pound trimmed one. It looked to be a flat to me. I saw nothing that looked like a point.
I started it about 11:30pm last night in my WSM. I cooked until about 11:30am the next morning. It got to 190F internal temp. The instant read thermometer when in with little resistance.
I cut it up about 2/3 slices and 1/3 chopped up.
Tried a a bit with some store bought sauce that was in the fridge and it tasted good.
My local meat market had 3 to choose from and all were frozen. I picked a 7 pound trimmed one. It looked to be a flat to me. I saw nothing that looked like a point.
I started it about 11:30pm last night in my WSM. I cooked until about 11:30am the next morning. It got to 190F internal temp. The instant read thermometer when in with little resistance.
I cut it up about 2/3 slices and 1/3 chopped up.
Tried a a bit with some store bought sauce that was in the fridge and it tasted good.