Originally Posted by QansasjayhawQ
Wow. That looks awesome!
I see that you wrapped. Did you wrap anything in there with the meat? Or was it just the meat?
I wrapped at the four hour mark, spritzed the brisket with 50/50 Worcestershire sauce and water mix. Right before I foiled, I'm pretty sure it hit the stall, stayed at 170 IT for a very long time. After the foil climbed to 173 right away.