Yesterday I was off for the day, and having finally gotten the damn freezer cleaned out - I realized I had a lovely 6.5 lb brisket, flat and point. Rubbed with some Texas BBQ Original Rub that was sent to me in a gift exchange we had on the egghead forum. Lovely stuff.
I was late getting started - put it on at about 10:30 am. Stalled at about 2:30, dropping from 159 to 151 by 7:30 pm. Once it started to rise it made it to 180 by about 10:30. Another 5 degrees and it was tender to the thermometer probe and ready to be foiled for a while.
Beautifully moist - easy to slice - couldn't have turned out better. Of course it could have turned out much earlier in the day! So had it for lunch and dinner today - then turned the point into burnt ends. Thank you eG for introducing me to burnt ends in Kansas City - never would have realized they existed!
This was a totally untrimmed brisket - wanted to be sure there was enough fat on it - next time I will give it a bit of a trim. The upside - Anna will have dripping for her bread for a while.