Since my last brisket experiment failed I went back to basic and it seems to work. Bought a select grade whole packer at Sams (2.98/lbs) that weighted in around 15.6 lbs. Washed and trimmed over a pound of fat and trim. Just used Jeff's Texas Rub recipe on raw meat (no olive oil or mustard). Fired up the Yoder and set it on 225. Put the brisket on Saturday evening and inserted the temp probs - one in the point & one in the flat. 15 hours later Point was at 205 & the flat was at 195 so I pulled it, wrapped it in foil and then I wrapped that in towels and buried it in my meat ice chest for a 2 hour rest. Separated the point and the flat. wrapped the point for later and started slicing and eating on the flat. The results were spot on. It was just that easy. Bon apatite! keeping it simple seems to yield solid consistent results.
