Thanks everyone for all your help.
I ended up using the method outlined in the attached YouTube link.
• 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚.
• Wrapped in butcher paper that was smeared with rendered fat (trimmed from this brisket).
• Put in foil pan, covered, 1/2 cup water in the pan.
• Set oven to 150˚. I figured out that using the "temperature setback" feature, the display still showed 170˚. My grill thermometer inside proved the oven did in fact get down to 150˚. It swung between 135˚ and 165˚-ish throughout the cook.
• Left in oven for about 14 hours.
• 2 hour rest, then sliced.
It was by far the juiciest and most tender I've ever done (I've done probably 20 or so briskets). Tasted great. My only complaint was the smoke ring wasn't the best I've ever had, and the bark wasn't as crispy as ones I've done in the past.
Also had a great breakfast this morning.
Any comments or feedback is always welcomed.
I ended up using the method outlined in the attached YouTube link.
• 16 pound brisket. Trimmed, kept it whole (flat and point together). Smoked it to 190˚ (about 9 hours). Oak wood, fire between 230˚ and 250˚.
• Wrapped in butcher paper that was smeared with rendered fat (trimmed from this brisket).
• Put in foil pan, covered, 1/2 cup water in the pan.
• Set oven to 150˚. I figured out that using the "temperature setback" feature, the display still showed 170˚. My grill thermometer inside proved the oven did in fact get down to 150˚. It swung between 135˚ and 165˚-ish throughout the cook.
• Left in oven for about 14 hours.
• 2 hour rest, then sliced.
It was by far the juiciest and most tender I've ever done (I've done probably 20 or so briskets). Tasted great. My only complaint was the smoke ring wasn't the best I've ever had, and the bark wasn't as crispy as ones I've done in the past.
Also had a great breakfast this morning.
Any comments or feedback is always welcomed.