This is and incredible recipe. I was doing a brisket and a turkey in my double barrel stick smoker. The brisket went in first for 4 hrs @ 225*. The brisket reached 160* by the end of 4 hrs and the turkey needed to go in at 325*. I wrapped the brisket in a tin foil pan with the finishing sauce and cranked the smoker up to 324*. In another 3 hrs. it registered 190* and was removed to the cooler until the turkey joined it in another 1 1/2 hrs. The dinner started some 4 hrs later and both turkey and brisket were still hot. Best brisket, ever. Well done but not falling apart on cutting. Rave reviews form the diners on bot the turkey (a la smokin's 101) and the brisket by this recipe. Here are few pics of the brisket. the first after initial cooking ready to be wrapped and the other tow of the finished product. Thanks for the recipe.
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