I just want to thank my fellow members for all of the advice they have given me or I have read over the years. Most notably a post recently about brisket. I have not done one in a few years sticking to chuckies but after reading the post and suggestions about how long one is able to hold it I did pick a packer up last week at our Meijer. I dry brined it the night before after trimming pounds of fat off. Did the Big Bad Beef rub alone and smoked it most of the day. Wrapped in butcher paper and back on until it reached temp. The helpful part came from quite a few of you talking about how long you could hold a brisket at the 210 and then longer at 140 plus I was able to make a beautiful meteorite that "wiggled like jelly" as Oak called it and was so tender. Best one I have ever did in my life and wifey loves it. So thank you all for the info and this is the reason I am glad to be on this site. Also did a pork shoulder the same time and it was perfect. I dd do some pictures earlier but they are not very good.
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