This turned out absolutely amazing. Cooked at 180* for about 12 hours then wrapped in butcher paper bumped up to 275* for another 5 and a half. I then separated the point and flat, cubed the point to make burnt ends and wrapped the flat back in the butcher paper then in foil and rested it in an ice chest with towels for 4 hours. This was an 18 lb (before trimming) prime brisket from Sam’s.
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