Using the Slow 'n Sear with a raised grate "research" result...

[FireMan]

This is amazing! BBQ scientists at work.

[Jerod Broussard]

BBQ SCIENCE at work.....

[Jerod Broussard]

Another chunk of cherry must have ignited cause this cook smells gooooood!

[Jerod Broussard]

Little foil on the point and flat ends.

[DWCowles]

Looking good! Brisket King 👑

[FireMan]

Superb!

[Jon Solberg]

Great cook and write up man!

[Mudkat]

What Jon said!

[Jerod Broussard]

Little more foil. Flat almost to 170. Should be barked nicely by 180. Need to get done by 10:30-ish so I can put in the "faux."

[Jerod Broussard]

I cranked up the heat and blew pass 180 and made it up to 194 internal. The rack I thought I would put in the pan to keep the brisket out the water doesn't fit. I just put it in the pan again since the wife said to do exactly what I did on the last one.

[Jerod Broussard]

Time for a little hold. Gonna just let the oven temp come down to a cooler holding temp.

[Danjohnston949]

Jerod Broussard, GREAT LOOKING BRISKET❗️ 👍👍👍👍👍
☃🎄🎄 " Merry Christmas to You and Yours "❗️ 🎄🎄☃
Eat Well and Prosper❗️ From a Backyard Cremator in Fargo ND, Dan

[Jerod Broussard]

You too! How you feeling?

[Mudkat]

You are da brisket man!

[Jerod Broussard]

Trim, brine, season, smoke time, wrap, more heated time, hold, serve. I must be part cave man.

[EdF]

C'mon, you know you love the process and the results!

[Mudkat]

LOL Jerod Broussard !

[kmhfive]

Wonderful brisket! Thanks for the pictures!