198 F for about 10 mins stable - bearcarver pulled it at 200 F
Ewan what was the final temp of that brisket?
Definitely, the fat was almost non-existant. Will probably smoke the full brisket next time (the vac packed ones) as these looked like they had a much much better fat cap etc.
Well it looks really good. I would guess the reason it is a little dry is just that it didn't have a lot of fat in it to start with. From what I see of meat over there that is often the case. Anyway great job! Points.
Make that au jus and when you store the leftover add it to the meat. It will rehydrate it some. When you reheat it will be better than it is today.
Definitely, the fat was almost non-existant. Will probably smoke the full brisket next time (the vac packed ones) as these looked like they had a much much better fat cap etc.
Thanks all for the lovely comments, my girlfriend loved it so I guess it's thumbs up for now!