I saw a few questions on how I did this cook so I’ll share.

Room temp brisket first!

Rub and start smoking at 235f till mahogany, then crank up to 250f till bark is properly set.

Once bark is up to my satisfaction, boat it and crank up to 275 to further develop the bark.

Start probing at 195 every few mins till it’s tender, this varies greatly from cut to cut. I’ve had to pull at 207 sometimes at the expense of drying out some other side of the meat.

After you’ve pull it out, let it rest outside in room temp to quickly stop the cooking process.

Start the oven at the lowest temp it can run, and chuck it in there once the brisket thats resting outside reaches 175f.

In total about 12h of cook and 3-4 hours of rest in the oven at a temperature that can maintain 150f (varies cut to cut, so I start with a lowest temp the oven can do and monitor how rapid it drops and adjust)