Okay, so my first brisket turned out fantastic 155 for 26 hrs. Flavor was excellent. Only seasoned it with salt, pepper and granulated garlic.
It was super tender. Could have been a little juicier… But I had it swimming in the juice that cooked out of it. Speaking of which, the juice was super flavorful. I should have cooked it down a little, but was worried it would be too salty. After eating it, that would not have been a problem. Oh well next time.
In fact, even as good as it was, I think I’ll still try 135 for 40 hrs, just to see what we like best.
Oh, the side dish was my GF’s famous Zucchini Au Graten Also off the freaking chain Had to go back for seconds of both !
Oh, I also cooked a few pieces of the point (which I kind of destroyed) and it was even better than the flat !
PS, Over on the keto forum, one guy used brisket, along with jalepeno’s, cream cheese and bacon to make something he called brisket Popper’s, and they looked so good, we are doing those tommorow with the left overs
…and if I have to do another one for my weekend work sandwiches, so be it