Use the same technique i posted for butts. Estimate pork butts at 1.5 hrs per lb.
BTW,,, I always cook briskets fat cap down. Seems to protect the bottoms from the heat shadow below it.
I have also used a 120 degree oven instead of a cooler to hold the briskets wrapped in foil. For some reason, results arent as good. Figured the 120 would just slow the temp drop, but i think it has a different effect by allowing the inital temps to climb higher and longer before leveling off and then dropping. Results just werent the same.
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