My latest attempt was very similar to this and it was fantastic. Reading a book now where after letting it sit for 4 hours, put it back in the smoker for 30 min at 225 to firm up the bark.
17 hour smoked brisket. Best meat I’ve ever had.
Smoked overnight for 10 hours at 170. Uncovered at 225 for 90 minutes. 5.5 hours at 225 wrapped in butcher paper. Rested in cooler for 4 hours.
Amazing flavor. Flat was a tad dry. Point was incredible. Whole family devoured it.
*turns off after being down 0-20
*sees them coming back
*can’t start watching again for fear of ruining the comeback
*comeback complete
“took one for the team” - Sports fans everywhere