For years my BBQ was limited to burgers,chicken, sausage, and maybe some so-so ribs.
Since I found this place and seen some of the fantastic food you guys prepare I have been trying to branch out. I wanted to try my hand at what I consider to be a tricky unwrapped brisket. I think it came out pretty good.
12# choice brisket, WSM, Stubb's charcoal, 50/50 pecan & oak, kept the cooking temp around 250*. I started checking for butter feel @ 190* it felt right to me @202*.
I let it sit uncovered for 20 min then wrapped and rested on the counter for about 2 hours.
Thanks for looking.