I just finished smoking a brisket and it was the best one I've done. I've been reading the threads on Franklins jiggly briskets so I gave it a shot. 13lb (pre-trim weight) choice angus brisket from Sam's. Course ground sea salt, fresh ground black pepper, and SM Peppered Cow rub.
Put it on the UDS last night at 11:45PM at 237F. Wrapped with BP thus morning at 9:30AM. Sometime afterwards went to 265F and pulled it at 4:45 PM and stuck it in our oven at 200F for 2 hours before slicing.
Here is a link to a short video. What do you think? Does it jiggle? <smile>