Hey Old Buddy!!
Hey bear, hope you're ding well!
But boy, it's too cold to do a 14 hour brisket this time of year... SO what do you think of this.... I smoke for about 4 hours, till some nice bark is achieved, then take it out of the smoker, wrap it in butcher paper, and put it in the oven inside at 225F for 8 more hours, (overnight). Should be nice and fork tender with great smoke taste by then don't you think?
Phil
I never did that, but I don't have a problem with it.
However even in the kitchen oven, I'd still stick a probe in & get it to about 200° IT. But that might just be me.
Bear