I smoked a large packer brisket with a mix of woods from smokin-it. I let it rest in a cooler for 6 hours after reaching 195 degrees. I sliced it and the flat came out very good, probably one of the best I've ever had. It was like meat candy, it was delicious. I also tried the point at that time and it was pretty good. I put the remainder of the sliced pieces in the fridge. I heated up the flat the next day, it was still great. Then later on that evening I heated up some of the point. I could smell a formaldehyde like smell. I thought, must be something else.... Then I tasted it and it tasted the same as it smelled. I did a google search and came up with someone else that had this same taste with brisket but no answers. Does anyone have any idea what it could be?
