Regarding brisket, my puter's sound system gone away, ergo, can't hear what the man's saying in brisket video. Refresh me, please, ie; what's the yellow stuff in the bowl? What temp did you wrap? What temp did you take it off cook to rest? Did you or do you inject? Ever tried butcher's paper wrap? What was your mop sauce in the wrap? Yadda, yadda, yadda! Inquiring "compers" would like to know!!
OD
Post Script: If this twelve pounder works out, gona need me another barrel (At that discount price, of course!)