Update time.
After a bit of worrying everything sorted itself out with a bit of paitence. so it was time to pull off the brisket and here's how it looks.
So i've seperated the point from the flat.
And the point is back in the smoker for burnt ends.
After letting the flat rest for 20 min's, the Brisket is ready to slice.
A few slices in.
And finally i keep on seeing on Man V Food that the way to test good Brisket is if the slices will pull apart.
And it does
looking forward to lunch now, but on the subject of burnt ends how much longer should i leave the point on for? i was thinking till later this evening.