Final product is great. Most pieces are fork tender but not mushy. Sauce caramelized fairly quick during second smoke. Second smoke temp at around 350, trying to avoid another downpour. Flavor is DEEP.
MONEY SHOT....
Is it really like having a pan full of burnt ends? No. It's like having half pan of burnt ends and a half pan of thick cut brisket.
Lessons learned...
Water pan not needed, Just drip pan.
Like any low and slow cook, have patience.
Even with rough weather I resisted the urge to force my temps, gave them the chance to rebound and they did. That alone seems to have given me the big payoff.
Highly recommend this recipe to anyone that likes BBQ beef.
TIME TO EAT!!!
Cheers, TheBigDawgFL