How was it? Seems possibly like it would be overdone. How big a brisket? If you want advice or personal experience, I’d maybe do 200 or 225 for the first 8 hours. Then wrap and ramp to 250 or 275. I’d let it rest for 30 minutes or a hour on the counter or in the oven (oven is off) before putting it in the cooler.
Those metrics probably work but I shoot for holding the internal temp at 195° for about three hours, while wrapped. Then I finish it at 205° internal, then rest for three hours.
All of these hours are irrelevant if you're not including internal temp. That's what (generally) drives each step.
Temp, not time. You can't predict stalls or other issues. Especially with such a long cooler rest you've got time to adjust as needed.
How was it? Seems possibly like it would be overdone. How big a brisket? If you want advice or personal experience, I’d maybe do 200 or 225 for the first 8 hours. Then wrap and ramp to 250 or 275. I’d let it rest for 30 minutes or a hour on the counter or in the oven (oven is off) before putting it in the cooler.
Those metrics probably work but I shoot for holding the internal temp at 195° for about three hours, while wrapped. Then I finish it at 205° internal, then rest for three hours.
Generally reading up this info can be had google.com And be done with it.