I’m in the middle of a brisket experiment right now. I have two halves of a packer already cooked sous vide at 155* for 38 hours, now in my stick burner being heated and having bark applied. I hope it doesn’t suck, as the family (especially the dog) is counting on me. I’ll pull it off & rest a little when the IT hits 150* or so, ready to eat at that point.
If nothing else, it was a good excuse to take the afternoon off and sit outside (FINALLY sunny & 70’s) drinking beer, tending a fire, and smelling delicious beefy smoke.