I found the article to be very interesting, so I thought I would give the method a try. And just like the article stated, no stall, the temp just kept on climbing. However, at 190*, the brisket was in no way done, not even at 205*, so I took it out of the foil and put it back in the smoker. In 5 minutes, the internal temp dropped from 205* to 167*, and sat there for the next several hours. Once the brisket was done, it was terrible. I don't think I will be using this method again anytime soon.
CBJ, 15' custom BBQ trailer with a Backwoods Competitor, Pitts & Spitts off-set, & Santa Maria grill. Ole Hickory CTO, 1 BGE, 2 Weber kettles and 1 Smokey Joe, BWS Chubby, Sonoma gasser, and a BBQ store full of everything BBQ.