I tried a brisket for the first time the other day, not ever having smoked brisket before I wasn't sure how it turned out
So I threw the brisket on the smoker at 200 degrees and let er cook for around 16 hours unil the IT got up to 190 degrees. Took it out and used the FTC method for 2-3 hours. Sliced it up and MEH, it was tender cooked perfect but lacked the taste I was expecting. SO the next day I cut up some left over brisket and throw it in a croak pot with some onion soup mix, water, mustard and BBQ sauce. Let it slow cook for 4-5 hours and had the best beef on the bun ever. Not sure I will try another brisket in the near future, but will experiment with my rubs.
The meat stalled for about 4 hours, meaning the temperature stalled at 160 degrees and never moved up or down. Pretty weird to watch the temerature just hover there, I knew this was going to happen (read about it, never saw it) I checked my thermometer a few times