Thanks Hub for the basic brisket instructions! That along with the comments helped quite a bit. I have only done 3 so far and this was a tip from one I used to make burgers from. I managed to wrap it in time that it turned out fork tender and moist. It was 165 when I wrapped it and 195 when I pulled it.
While Kerry and I do tend to season beef with just salt and pepper most times. For brisket and roast I like to use a coffee rub I have come up with.
Thanks for the tip threads, They are a big help!
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