@Mrs. Stomp was making space in the freezer this week and made note of an uncooked full packer. With some warm temps still today, it seemed a good time to make another run at a brisket on the Weber. Separated and beautfiully trimmed point and flat went on the barbie shortly after 7. Temps were around 155 @ 12:30, so the meat was wrapped with tin foil and we are Texas Crutching again for a few hours. The last full naked attempt was a little dry, so we're hoping to have a more moist result this time.