I've cooked 3 whole briskets (flat and deckle). Taste great!!! Used a rub consisting of lots of brown sugar a cabinet full of assorted spices, and some kosher salt.
After internal of 190, I removed from smoker to cool for about 30 minutes. I then wrapped and refrigerated until a couple hours before dinner. Sliced cold, thin using electric knife, and re heated.
Why no "sauce? any ideas? The meat was moist, tender and "ooohhhhhhhhh" inspiring from all who ate it. I miss the gravy!