The Great Brisket Project 2008 Part II

Ah, it was a good one. Tracy claimed it was the best one yet. Here it is on the grill after about 4 hours:



Getting ready to pull it off, fork tender! It was on for about 8 hours, I used a remote digital thermometer until it got to about 188 degrees, fire was in the 250-300 degrees for most of the time.

It sat wrapped in foil for about 30 minutes before I cut it up. It was super moist and literally fell apart:

Here's dinner, plain and simple brisket, no sauce, and my favorite cheesy hash brown potatoes, thanks to my honey.

I chopped up the leftovers with a cleaver, mixed in all the fatty goodness with the crust & spices. Mmmmmmmm