Thanks 22ket-tle
The only things I’ve do different. Are I put fat side up while cooking unwrapped. And I do use anywhere from 5 to 8 pd brisket. Part brisket. Always the point. And I use butcher paper instead of tin foil. Like the paper better than foil. And I don’t sit it in a cooler for 3 hours. I rest it on counter for at least one hour.
Sent from my iPhone using
Weber Kettle Club