What is the lowest and slowest brisket cook known to man?

[Chasdev]

I'm aiming to cook the most tender and moist brisket possible.
How to proceed, allowing that the meat itself is up to the task?
Anyone ever heard of cooking brisket at "souvie" temps? (on a smoker that is)
How about pulling it at 180/190 and holding the meat at 160 for a LONG time after smoking, would that help with tenderness/internal moisture?
How about butcher paper, metal foil or covered pan, or a combo of one or more of them?
I've seen full fat untrimmed briskets come out super tender and moist but after cutting off all the cooked fat the bark is in the trash can instead of in my sandwich!

 

[FowlAntics]

This wouldn’t help with avoiding the cooked fat, but it seems like a great way to get a really moist brisket.

 

[SmokyMose]

Not sure what you mean by "souvie" temps.

 

[SCBBQ]

I smoke mine 20 hours at 225 and don’t touch it - turns out perfect every time. Falls apart if that’s the result you are looking for ..

 

[mcokevin]

What is the lowest and slowest brisket cook known to man?

Well, I guess that depends on how old the cow is.

(I'll see myself out now)

 

[Chasdev]

Cool video, wish I could source one with dino ribs attached but I wish he had a better or more detailed description on "resting" it overnight.
Was that in a holding oven or a cambro and at what temp.