Let's get right to the point

[Mark Silver]

Brisket point, 12 hours at 255 degrees, rubbed with Kosmos SPG, granulated garlic and B&K seasoning. Wrapped after 7 hours and removed at 203 degrees, rested in the cooler for 40 minutes and served with Greek salad and garlic bread.

 

[Joan]

Looks real good Mark, and thanks for getting "right to the point" in only 2 photos. lol

 

[Tony-Chicago]

Was going to say, that looks like the point section. Oh wait.
Nice spread. Great salad. Perfect combo. That is a nice appetizer plate.

 

[ChuckO]

Looks great. The Point is my favorite

 

[Kevin L (NKY)]

Love that plate shot

 

[Peter Gallagher]

yum - that looks perfect!

 

[Rich Dahl]

Very nice cook Mark.

 

[Jeff Boudman]

Great looking!

 

[Brett-EDH]

no knish?