Put it on 08:00 Saturday morning, super smoked at 220* until the stall. Wrapped up tight in butcher paper and back in on regular smoke until 191* at about 07:30 this morning.
Placed into a cooler to rest until temp dropped to 165* then into a 175* oven to hold until lunchtime.
Here's the result.
The Wife is welcome to buy any $10 briskets she stumbles on in future.
When I had the family I sliced directly to their plates using the terms, "fat" or "lean" . It was entertaining their initial response, "Oh I'll have lean", which was very good, but when they had the "fat" side, it was spiritual. LOL.
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