I started this cook with a flat brisket in about 4 hr prior to adding a pork rib roast on top rack and a turkey ham on the bottom rack. After about an hr of smoke/cook I removed the turkey ham--- it has made some great sammies. It was about 2hr- 40 min before removing the pork rib roast ( See prev post ). The brisket of course took more time It recieved some great basting of juices from the roast that was above.
After about 10 hr total smoke/cook the IT was 198* ( I overshot my target of 190* ) and it was FTC for 2 hr.
The result was a moist - juicy, fall apart tender brisket.
With garlic mashed potatoes and a house salad.
