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I plan on going to eat and check things out. I'll keep my eyes out for your teams.

Found it right after I posted. http://www.virtualweberbullet.com/meatrest.html

I will try to find the post again, but when I first started reading these forums I read post where they discussed the resting period for meat and how the moisture soaks back into the meat as it cools. Most brisket topics I read rest longer than15 minutes. I personally let it rest around 2...

I just did two flats from COSTCO which turned out pretty good. Although, I was able to get a bigger flat from albertsons that was really good too. All were cooked low and slow. Albertsons was 7 lbs and COSTCOs were 4 lbs each. I think I prefer albertsons.

Did you still monitor your meat temp after you started probing? Just curious as to what your final temp was before you pulled the meat. I've only done a few brisket, but they have all turned out exactly how I expected. If it was over cooked you could try pulling it when there is slight...