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Yeah I still have 3-4 hours, was just worried about possibly overcoming.

Thanks for the quick reply. My wife has invited a bunch of people over for dinner sorry and I'm doing my first brisket, don't want to mess it up.

Hi IT reads 205 but there are some tough spots that don't pass the poke test. Should I let it cook longer or would I end up overlooking and ruining it?

10:30am and the flat is at 199F. Still a bit stiff in spots when I did the poke test. The point was at 171F so wrapped in foil. They're both back in the smoker now.

6:30am and the flat is at 170F. Don't know what the point is at because that thermometer is clearly malfunctioning - reading 210F. Took a peak (I know, I know) and they both looked and felt ok, but not really sure what they should look and feel like at this point so I snapped a pick and shut...

12lbs trimmed. Unfortunately the butcher separated the flat and the point. The flat is really thin, worried it will end up like a piece of leather. Thought about just putting them on top of each other and tying with string, but decided against it, just didn't think it would work. Putting them...

I've been smoking for about 1 year but this is my first brisket. Have stuck to ribs, chicken, salmon and butts - brisket was always intimidating because I was terrified of murdering an expensive slab of beef.

Foiling, not fouling. Stupid autocorrect.

Gary, I'm assuming you foil about the time it hits the stall. Once it's fouled do you crank the heat up or is fouling alone simply enough to resting heat and push through the stall?

Hey gang. I'm doing 2 picnic roasts and I'm seeing a lot of different opinions on whether or not to foil. I've only done pulled pork twice and foiled both times with good results. My thought at the time was foiling with some liquid will ensure it doesn't dry out. That being said if I can avoid...

MES 40 is a great tool. You're gonna have a lot of fun.

This one was the drier of the 2. First one didn't even last long enough for me to take a picture. Very happy with the results. I lost track of which was which, but I'm assuming the moister one was the one I had been spritzing.

Took the foil wrapped butts out of the fridge this morning, sprayed with apple juice, re-wrapped in Gould then tossed in an over at 275F. Pulled at 200

Hit 180 internal, pulled wrapped tightly in foil and threw it in the fridge is sealed container. Plan is to bring it to the in-laws' tomorrow and finish in the oven, bringing up to 205.

Cancelling my spritzing experiment. Smoker temp drops way too much when I open the door. It's 3C (37F) outside, don't want to extend cook time by a few hours just to see if spritz tastes any better. Joys of living in the Great White North.

Using mix of apple and hickory and adding wood chips every 30 minutes or so. Got the smoker set at 215 but actually runs hotter, cycling from 228 to 239.

Using a spritz of 3 parts apple juice, 1part red wine vinegar and a touch or siracha sauce. Never spritzed before so going to spray one of the butts each hour and leave the other one plain.