re: Just finished my first brisket

Looks good to me. A lot of people don’t know this but if you are trying to finish at a specific time you can cook it the day before to about 170 degrees. Rest it then place in the refrigerator. The next day finish it off and the results are amazing. Briskets are weird because they are done when they are done and none of them cook the same. I pulled one off at 185 degrees several months ago. It was so tender you could stick a fork in both the point and flat and turn it. Had I cooked it much longer it would have cooked the tenderness right out of that thing and I would have been eating shoe leather.