it was late afternoon by the time I had the brisket cooling down inside. I started the fire about 8pm last night and took the brisket off about 3pm today. Thats a long time but I fell asleep from 0300 to 1000 w/o getting up to add more wood (oops)
I should have taken some pics of the meat, the flat as usual had beautiful slices with a nice red smoke ring. the point pretty much disintegrated, I pealed the bark off and plucked apart the stringy meat from the fat.....much like pulled pork. That stringy chunky stuff is as good as the slices for "chopped beef".put it this way, the second pickle/onion/sauce laden white bread sandwich has already gone down....and I'm trying to cool it so I don't get burned out.
I also got a bunch of cucumbers and bacon flavored ranch dressing....
