After 3 failed attempts to create the perfect brisket, I figured out I needed some technology so I went and got a Superfast Splash Proof Thermapen, Maverick ET732 and a 9.5 lb Smart & Final Brisket. After 12 hours in the fridge with the dry rub, I proceeded to put it in the 30" MES at 230 degrees at 6am. It stalled for a few hours at 156 from about noon to 2 but as soon as it made it past that it went to 170 no problem. Proceeded to put it in the pan w/ the drippings and took it to 203 which occurred at 7:15. After 2.5 hours in the blanket and cooler, UNBELIEVABLE!!!! I didn't take pictures this time but discovered a few tid-bits of what part of the brisket to place the probe, where to place the oven probe on the grate, how much wood chips to use, the position of the vent and yes, you gots to be patient!
