It was in the smoker for 3h unwrapped I do fat side up for 1h 30min then I flip it fat side down for another 1h 30min then I pull it off and wrap it tight I don't check for temp. I put it back on the smoker fat side up for 30min and when I went to go check it(just because of the way it felt when I wrapped, that's why I checked so soon) I could feel it with my hand it was tender through the paper, I slid a probe through the BP and butter it was still no temp check all on probe and feel test. I want to sell bbq so maybe you can taste it in the future I'm just trying to gather the funds
My brisket will probably never win a comp cause of people going on smoke rings, but it would win your heart I'm willing to bet.
Shots of the point