I cut the brisket it two. I only cooked the point. Double indirect. Cooked at 270f ambient with probe at grill level the whole way. At 170f I put in foil boat. At 190 I did probe poke test for tenderness. By 200f everywhere except the spot I indicated on image was tender. Removed at 204f I didn’t think it was a good idea to cook it any more. Don’t get me wrong it wasn’t super tough but just not as tender. Was that ok or should I have done something else? It’s my second brisket
Here’s my cook:
Sat Sep 14 Session Brisket Point
https://share.fireboard.io/0BB58C
by SpecializedMok