slSo last weekend I smoked a brisket. 250 to 275 dome temp. Didn't cook to time, cooked to temp. Pulled it at 195 internal and wrapped it in foil and towels in a cooler for 2hrs.
When I went to slice it I went against the grain. It would not slice. It basicially fell apart. Was super tender and actually quite tasty. However, I want to serve one next weekend that is slicable. So I am trying again today.
I am using packer cuts, 9 to 12 lbs. Just looking for suggestions.