Patrick Sullivan
TVWBB Fan
I did an overnight cook on the 22" with a grate temp of around 235. In the morning I made a tinfoil boat, re-hydrated it with home made chicken stock, then double wrapped in tinfoil and cooked in the oven at 325 for a couple more hours until the thickest part of the flat temped at 205 and the probe went into the meat with very little resistance. Then, I turned the oven down as low as it would go, to 170 degrees, and let the brisket continue to render. Finally, an hour before eating, I took the brisket out and let it rest. I used Post Oak from Fruita Woods and the smoke flavor was excellent. Great smoke ring with a nice blackened crust on the outside, too boot. The entire family loved it. This picture was taken after most of the point me had been devoured.
