Flat, until temp 160*
(https://s26.postimg.org/g0gme0a3t/P1010014.jpg)
Wrapped in foil then cooked until IT @ 205*, cut and serve.
(https://s26.postimg.org/i6ax8idk9/P1010018.jpg)
(https://s26.postimg.org/mtgzaa0x5/P1010020.jpg)
Moist, tender, cut with a fork. Haven't done one of these in a long time. I won't wait so long for the next one.
Looks good.
I just smoked an 8 lb one yesterday that turned out pretty well. Cooked at 225 to an IT of 195, no foil. This one took 11 hours. The last few I've smoked I aged them first for 3-4 weeks. They seem to be more tender from the way I used to prep them, which was bring it home, apply rub, let it sit overnight in the fridge and into the smoker the next day.
Nice looking brisket.
Great looking brisket, & great meal.
I would love to cook another brisket, but they are so expensive here that I have been eating pork. ;) ;)