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Hi Bob, the slices definitely had less moisture, but were not falling apart or crumbling. It seemed that the flat was a bit tough as well.

Hi Greg, thanks for the response. The grade I had was USDA choice, superior angus beef. I injected with a beef stock I made, nothing too fancy. I rested in a cooler with towels for about 2.5 hours but the flat was dry after slicing. Was wondering if I should have let it rest out of the foil...

Hi everyone, Prepping for a competition in April and have done brisket twice in the last month. Usually cook at about 250F on my 22" WSM, wrap around 150F internal temp, then pull off around 203F. For competition, I have to cook the brisket overnight and rest in a cooler, but the past two...

Thanks for the welcome and help everyone!

Hey everyone, have my first KCBS competition coming up and heard there is a Pdf from Harry Soo showing how do do 4 meats on one 22.5" wsm. Anyone familiar with it or have any advice either way? Thanks