@Neal, my experience with briskets makes me think there’s a bit of cow’s revenge involved in the smoking process. For some reason that the recipe writers fail to mention, my briskets tend to ‘stall out’ at around 170 degrees internal and need a real kick in the butt to get past that temp. I cook nice and slow at 200 to 225 (depending on the smoker), but it takes a cooker adjustment of about 50 degrees to make the internal temp keep moving in the right direction. Sooo…when it stalls, up the heat and monitor carefully to 205 internal. I have scrapped all the gobbledygook about wrapping twice with homemade foil strips at 192 degrees and waving grandma’s magic wand in counter-clockwise circles at five inches above the grill, etc, etc. Nowadays, I cook to 205, wrap in whatever foil is at hand, and let it rest in a Yeti cooler (no substitute here, gotta be Yeti) for an hour or two. That’s what’s gonna happen with the 15-pounder here at Deer Springs in the next day or two, and it’s going to be great! Good luck!
