As I look at Docs post... is it any wonder my my Church Brisket is phenomenal? I hold it in my food warmer set at 170-180 from about 9, Saturday night until I get in the Church to slice it for the lunches at about 8 the next morning.
I also pull before the flat is tender too.
I will have to admit I do not however get the IT to 190 "slowly." I get maybe 50 or so packers to whenever the flat just begins to relax in about 6 hours. That LOOOOONG ride makes then entirely different animals.
Thanks for once again telling people about CAB briskets.
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent