Here is my story,
this was a wonderful adventure and tonight I got an enormous compliment from my wife, (Vonnie )Who I should add. can cook the pants off most people I know.
We opened one of the briskets and I was so excited, I actually called out to Vonnie, come feel my meat, its so soft and limp.
She agreed, and helped me rub it. Then we wrapped it in Cling wrap.
so I had a few beers,
Set up the kettle for a snake cook
Summary.
Cooked for 13 hours at around 270f up and down until I probed it and it was tender, then double wrapped with all the pan juices, back on the heat for another two hours.
Esky for 4 hours with a hot water bottle added.
Made an onion gravy with the stuck jam on the bottom and pigged out.
Interesting that both cuts have a different Texture, I preferred the finer Flat and Vonnie liked the rougher point.
Great feed and more to come.
Pictures talk.
Must thank you all for your advice and help and I used this great tutorial that Bigabyte posted, a great asset to this forum.
Then I had more beer.
