Brisket experts or....cookers unite!

I use a Bakers rack with the pan under it when I cook 'em that way.

a pan will catch any drippings , but will not ensure a juicy brisket . once that juice has left the meat , it ain't going back in .

i hot and fast at 300* wrap in foil @ an it of 165-170 and don't start probing for tender til 200 .

once it probes like butter , i wrap a lil more foil around it and put it in a cooler covering it with a large towel for 2 + hrs .

enjoy