I was watching Diners, Drive-ins and Dives over the weekend and it was one of Guy's BBQ specials. I can't remember the place he was at but it was in KC and the guy cooks all his briskets at 185 for about 24 hours. Honestly, it was the most succulent, moist brisket I have ever seen sliced. My last brisket I cooked at 250 dome, so 185 is a HUGE difference. He said the lower temperature/longer cook time helps to keep the brisket moist.
Anybody ever done a brisket that low and slow?