10 hours on the smoker, another 45 minutes wrapped and resting, and ready to go...and it was AWESOME. Not 100% perfect, but really, really good.
There was an 18 degree diff between the two thermometers when I pulled it and foiled it, I think the good thermometer was right. It was juicy and tender, but not falling apart and the fat could have rendered out more- but still better than all but a few briskits I've had at BBQ joints.
Next time I'm going to start it at higher heat and back it down if necessary, and use the good thermometer.
Some Qview for y'all:
Right out of the foil-
Cutting the flat from the point...anyone know why the darn line in between? Not sure why it's that color.
Slice from the moist point side:
With a little home-made tater salad and spicy slaw:
And now...a home made berry pie!
Thanks for the advice guys...