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I did check the texture and the thermometer went in like soft butter. I believe that the cut was a full packer.

I did not check the temp after the rest, sorry.

Sorry but I do not have any photos. I do, however, have a few more pieces of information: I did wrap the brisket in butcher paper at 165*. I did test it for doneness at 204* with a digital thermometer. I let the meat rest for about 2 hours in a cooler while still wrapped in the butcher paper and...

Hi Everyone, I have been a follower for years and receive the emails almost daily. Per your review I recently purchased a Recteq smoker. I tried my first brisket recently and was a bit disappointed with the outcome. I found the final product to be quite dry. I did wrap the meat at about 165*. I...