before I have to make an emergency post for guidance when I'm in full panic mode! Great info here.
I just completed my fourth smoke on new 24" Smoke Vault. I love this thing! Ribs, chicken thighs and pork tenderloins have been terrific so far.
Did my first brisket Sunday, and it turned out well. Didn't know about foiling and towelling. Took it to 185 and pulled it. Covered in foil on cookie sheet in oven. Turned oven on to 190 till it came up to temp, turned it off, and left in there for 2 hours. Pulled apart easily, just like I've seen on TV!
Was moist, too, although it might have been more so if I'd foiled and towelled? Very tender, though. Overall, I was happy, and so was the fam!