NYE Brisket

My original plan for NYE dinner, was a smoked chuck roast and pulled pork. I couldn't find a chuck roast when I got to the butchers and ended up coming home with this instead.

I have a fear of brisket and always end up with overdone flat so thought this point end would help.

On the old weber at 0230 this morning, fat side down with banksia cones (one of the best things I learnt from BBQ school).

Slept in a bit and checked it this morning at 0930 as the Bluetooth thermometer disconnected. Most of it was at about 80-85, the point end underneath was at 95 but the bit of flat on the back where the probe is was under 80. The fat rendering was also starting a little fire on the heat beads.

I've wrapped it now in paper and turned it over and around but now I'm scared in going to overcook it and dinner is ages away!

Thanks Bruckster, I've just got back from the shops and it's done now. Had to do a little bit of sampling with a daggy bit of point and I'm happy.

I've killed the snake and left the lid off for a while so will keep a few beads going on the weber to keep it warm.

Quote from Urban Griller

Yes! what you ae looking for here is for the Internal Temp to start to drop, this means it will stay warm but not keep cooking.

Gave up trying to juggle heat beads in the weber. It's now in the oven during at 66c internal.

Final results, everyone liked it and said it tasted great but if I could do it again I would have put it on in the morning not midnight. As we didn't sit down to eat it until 8:30 and it had been ready since lunchtime. The flat was flaking apart even using my Japanese breadknife to cut it. The 'au naturel' burnt ends were extremely popular.

Final update, my wife and I finished this the other night for dinner. it seemed to get better after a few days and being reheated in the microwave.