Brisket Update

I know you all have been anxiously waiting my update on the brisket, so here it is!  The meat turned out good.  I had sort of a hectic day of cooking it though.  I started the hunk o meat at 8:30am at 250 degrees.  I cooked it for about 4 hours on that temperature then turned the oven up to 300 because of some other creation Brittney and I were cooking up (to read all about this item go here and read the section titled "My Current Obsession").  In total, it cooked for about 7 hours at my house and still was not pull-apart goodness, almost but not quite.  Thus, I had to transport the mess to my mom's and let it finish cooking there.  She had her oven up to 400 for something she was cooking, a little high for what I needed, but I decided to go ahead and plop my meat in thinking it wouldn't be too bad.  I checked after about 45 minutes, and it was good to go.  When it came to eating the brisket, everyone thought it was melt-in-your-mouth great but Garrett.  He felt like it was a little dry.  With the juice over it, the meat was heaven; without, it was a little dry.  I have decided that it would have been perfection if I could have left it alone in my oven on 250 or 300 for about another hour; I think the 400 temperature took it over the edge into the almost perfection range.  With all this said, I have decided that my first brisket attempt was a success as it has made for some amazing leftovers (I stored it in all the yummy juices thus making it super tender as Garrett can confirm).

Here are the only pictures of the brisket I have once it was done.  (I totally forgot to take more as I was too busy stuffing my face)  The one on the left has a lovely shot of the brisket juice aka "heaven in a gravy boat" in some nice polish pottery.