Birthday Brisket

Brisket is a large cut of beef made popular in central Texas by German and Czech butchers.  Since it is such a large muscle with lots of connecting tissue and fat, it tends to be a tough cut of meat that requires a long slow cook.  There are plenty of styles to cook your brisket: Texas style, baste, fat up, fat down, unwrapped, wrapped, etc.  Each style has it benefits and challenges.  I preferred to inject my briskets, season them with a variation of the Texas style (salt & pepper) seasoning, cook them in a disposable pan fat down,  wrap them (Texas crutch) once they reach an internal temperature of 160 degrees,  and continue cooking until they reach and internal temperature of 200 degrees. For the complete recipe and procedure just go here: Brisket Recipe This particular brisket was intended to feed a lot of friends attending my birthday party.  When purchased it weighted about 16.5lbs and after trimming, I believe it weighted about 15.9lbs.  It weighted around 12.5 lbs after it's long cook.  As saying go, the best plan go to shit once it's implemented, and that was the case with this brisket.  At 5 AM the auger in my pellet grill jammed and I was force to light up my Big Green Egg (BGE) and pray to God that I could keep it steady at 225 degrees w/o a CyberQue.  After choking the vents as much as I dare, I could not bring it down from 255 degrees.  It wasn't until 9:30 AM, and after watching a couple of YouTube video, that I was able to fix the auger and get the pellet smoker going.  Even though the rest of the cooking was done at the prefer temperature, the damage had been done.  We had a great tasting brisket with some parts of the flat that were a little bit overcooked (stringy) due to the temperature fluctuation and cooking to hot for 3 hours. So after cooking it for 13 long hours (with the last two using the Texas Crutch),  we let it rest for 1 hour before cutting into it.  Since we needed to feed a bunch of people, the point was mostly sliced.  Only a little portion was cut into cubes to do burnt ends.  But like I said before, the taste was fantastic which made the use of a sauce unnecessary.