I did a bludawg brisket this weekend. 300 deg, cooked on UDS, KBB and Oak chunks, 14 lb brisket, cooked for 4 hours, wrapped, cooked another 2 hours. Probed clean and like butter. Let rest for 2 hours in foil inside an insulated blanket. start cutting into that puppy when it gets down to about 160.
Husband, Father & Pastor. UDS, offset stick burner. Cook KCBS, & Lonestar BBQ Society.