Stampede my first overnight cook.. (brisket point)

[Mark Ryan]

 

[Mark Ryan]

View attachment 6684

 

[RedlegEd]

Hi Mark,
That looks spectacular! Then again, the point is my favorite part of a brisket. I hope it tastes as good as it looks.
Ed

 

[Mark Ryan]

Yeah, i always cut them in half and do 2 different cooks. If I do a full one I get a little tired of eating it by the time I'm done.

 

[Gonefishin]

What was the weight on it? I did a little 1.5 lb point today, when I got to 203 degrees after 5.5 hours it was still kind of tough. Hopefully it'll soften up some when I turn it into burnt ends tomorrow.

 

[Mark Ryan]

I did it at 180 till it hit 155 then 225 intil 205 internal. Don't know how much it weighed but it came out super fall apart tender and juicy.

 

[Smoker4]

Yeah, i always cut them in half and do 2 different cooks. If I do a full one I get a little tired of eating it by the time I'm done.

I'm kind of opposite. I tend to smoke it all and then pull out the vacuum sealer. Keep out some leftovers and the rest gets sealed up into meal sized packages.

 

[Mark Ryan]

I'm kind of opposite. I tend to smoke it all and then pull out the vacuum sealer. Keep out some leftovers and the rest gets sealed up into meal sized packages.

I love doing cooks. playing with my grills is what I live for.

 

[Gonefishin]

What was the weight on it? I did a little 1.5 lb point today, when I got to 203 degrees after 5.5 hours it was still kind of tough. Hopefully it'll soften up some when I turn it into burnt ends tomorrow.

Came out pretty tough, good flavor though, it went in the trash. Next time I go bigger.