I started with a 15lb full packer from Costco. I trimmed the hard fat and thinned up the cap to about 1/4" all the way around. I seasoned with Killer Hogs BBQ rub and placed on the GMC DB at 195 and smoked till 165. I then wrapped in butcher paper and let it ride out. It seemed to stall out about 185-190 and didn't want to budge from there. I did check it several times with my themapen. The meat probed like softened butter but since I hadn't even hit 195-200 I thought I should keep going. I left it on for about another 45-60 min and it finally creeped up to 195. I decide to pull it finally and put in a cooler to rest. When I sliced it about 3 hours later there was a decent amount of juice in it but it was very dry when consuming. I am not sure if I cooked it too long or what else may have happened. It was on the smoker for 16 hours.
Side note: when I pulled it to place in cooler I lost 1-2 cups of liquid from the wrapped brisket.
Side note: when I pulled it to place in cooler I lost 1-2 cups of liquid from the wrapped brisket.