Another brisket question (I'm a virgin)

[Santamarina]

I never wrap brisket at a specific temp - only wrap once the bark is where I want it. 250-275°F is my preferred temp for all smokes.

[mrteddyprincess]

After getting tough results on the thin parts of the flat, my vanity led me to simply cut off the thin parts of the flat that I know will dry out, save them, and then grind them up for hamburger. No tough brisket flat for me! :-)

(Also, just my two cents, but I don't buy one bit about putting *insert fat name* here on the outside of the brisket to make it taste better.)

[Midway]

I had leftovers of the "good" bag I packed of leftovers last night. As good as night one. Tonight I had some of the end of the flat I didn't think turned out as good and had stored in a separate bag. I put some of it in a sandwich bag and heated it in water on simmer on the stove. It came out as moist and juicy as the best day 1 cuts? We made sliders that were fantastic but could have easily served just the brisket.

[fzxdoc]

Briskets are full of little pleasant surprises like these. Glad to hear that the runner-up end of the brisket had its day.

Kathryn