Cook went from friday 4 pm done at 4am. I dozed off & when I got up internal temp was 208 & probed like butter. Giving off a ton of juices from what I can see. I thought I finally nailed it. Think where I went wrong was I didnt allow it to cool long enough to stop the cook before re-wrapping for the towel / cooler rest. Would imagine the 208 internal wasnt a huge issue. Was in the cooler from 4-12 in the afternoon as was waiting on the wife. When I finally cut into it the flat was dry. I was pissed!How did it turn out?
i have not but have seen that somewhere guy comments great results doing just that but dont remember where, either within a thread within this forum or utube....
That is really interesting. Do you have any pics? I'd love to see it.
What size brisket do you start with usually?