Two questions and a bump!
Trying this experiment as I type, 2 hrs to go, at least until the 4 hr mark.
1st question: What would make it 4.5 versus 4 hours? A little bit bigger piece of meat? Will 30 min make that much of a difference in the result?
2nd question: With the thermostat of the oven going on and off, I think you're really saying that this is as close as we're going to get to an ideal environment. Right? Because the thermostat in the oven cycles the heat on and off, so temps go back and forth from 260-290. I submit that my BGE holds temp more steadily.
At any rate, thanks for this set of instructions. Definitely a good suggestion for someone who has gone from a 'B' to a 'D' to a 'B+" in brisket, and who has tried to learn just what that feel is.