Smoking’ BIG brisket vs 2 small??

[realdocBBQ]

Thanks so much dogface ponysoldier!

So are you foil boating it after stall and bark is established, instead of wrapping in butcher paper?

Do you keep in boat unwrapped for the 10-15 hours?

If you’re doing such a long heated hold, do you cook it to fully tender/ 200ish or do you pull to hold a little early?

Thanks in advance!
JD

I foil boat after bark is pretty well set - usually 160-170 range. Pull at maybe 192, not more than 195.

Then wrap completely in more foil (keeping the boat intact and juices inside - this is a bit tricky, to be sure) and hold at 150 for as long as I can.

[jjdbike]

I foil boat after bark is pretty well set - usually 160-170 range. Pull at maybe 192, not more than 195.

Then wrap completely in more foil (keeping the boat intact and juices inside - this is a bit tricky, to be sure) and hold at 150 for as long as I can.

Thanks so much!
I’ll try to replicate your technique. What’s the longest you’ve done a heated hold for? My plan is to cook day before, hold overnight into afternoon. My wife wants to start at 4:00 but I’m pushing for 2:00. Too long to hold?
JD

[realdocBBQ]

Not too long. I believe I've gone as long as 20 hours at 150F. Anything over 8 is great, 12-15 seems about the best to me. The last few briskets I've done this way have been my best ever. Foil boat and long hold....

"This is the the way."