I personally think this thread needs a little Pitmaster T. Donnie's threads took my my brisket from coming in almost last at KCBS comps to consistently being a major threat. If you haven't, check out his night train thread since its what you guys are trying to achieve. From there read his other stuff and you will pick up some serious knowledge without trying to decipher the different temps, methods, wrapping times and holding temps picked up in the multitude of Franklin articles and videos. The other key to cooking brisket is to cook a lot of them and you will begin to understand what the meat is doing. Aaron understands what the meat is doing.
Donnie, what are your thoughts on the butcher paper wrap when the brisket is done or when many people would foil?
Little Miss BBQ