After 13 hrs on the cooker the brisket hit roughly 190 on the flat. Probe test wasn't bad but it really needed a little more time. But it'll be ok. A buddy of mine did a 10lb packer. At 4 hrs we put his in a pan and I rolled mine in butcher paper. His was done at 9 hrs and according to him and his wife it was off the chain good. The best they had ever had hands down. Mine hopefully will be good also. We have a comp this weekend so this was a good test on foil pan VS butcher paper. Mine is resting until in the morning.
The cooker performed flawless. Only had to add 1 split per hr to maintain 275°. We got bored and started messing with the intake on the box and with every change the temp would respond accordingly. We were able to change the temp 10° at a time.
Here is a pic before I wrapped it up in Saran Wrap for the night.
Its Si-intistic, Jack!
One lovely UDS
Shanaynay--Custom Home Built Smoker on Wheels-SOLD!!