Brisket - beyond the faux cambro

[dillywe]

Good morning! I'm smoking my second brisket. I thought I would experiment slightly so I separated the point and flat this time. The flat should be right on time for a 2 hour rest, but I pulled the point in the 203-205 range and had it wrapped in foil, two big towels, and placed in a soft zipper cooler (beers are iced in the other one...)

Point is around 155 so I just threw it in the oven at 185 after a couple hours of resting. Is that ok? I've got about 6 more hours until show time (I was a couple hours late with my first brisket so I erred very conservatively this time, but the point finished a lot faster than I thought it would).

[JeffJ]

Get the point up to at least 195. If it has decent bark wrap it in foil and up the temperature in your oven to at least 225. 250 would be better.

[dillywe]

Thanks Jeff! It does have a good bark so I've bumped up to 200 on the oven to keep warm.