I've made dozens of briskets, refining my technique to produce the best tasting brisket with the least effort.

That effort really paid off last night. We were coming home from the store with a brisket I was going to cook overnight for dinner today. On the way home we were able to salvage a freshly road killed elk. So last night my son and I spent a couple hours field dressing this elk, and I spent more time this morning quartering it and getting it packed in the cooler.

Fortunately it only took about 10 minutes to prep the brisket, got it on the smoker at 8pm at 200° and didn't think about it again until 6am. Then I foil boated it, turned the heat to 250° and ignored it for the next 4 hours.

Temp was 204° at 10am and it probed tender everywhere. Held in a warm oven until dinner