Not yesterday or today, but from a couple weeks ago. I forgot to post this.
Whole packer brisket, rubbed with 50/50 kosher salt and course ground black pepper. Smoked with pecan wood at 325 for 4 hours, then wrapped in butcher paper and back onto the smoker for approximately 2 more hours before it probed tender.
You can see one of hte slices that is folded over itself and holding together. That is a sign it was properly cooked.
Gratuitous shot of my favorite part of the brisket. The point, AKA the moist/fatty, part of the brisket.