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You might want to inject the flat with brine or even sodium phosphate to keep some moisture. Point you can chop and put it back on for burnt ends.
More importantly what kind of smoker are you talking about here? If it's a vertical, yeah i tmight be cloesr to the heat, but you should have some heat diffuser right? Actually the heat rises so the higher grate should be hotter.
Pull when done and wrap tight in foil for resting.
Slicing to order of course?
Everyone here knows I love me some blackboard specials and IMO the sides should be as exciting as the protein .
Snap a pix of the first plate going out.
Preserve for eternity your first brisket.
We could just call this Bubas law. If you could get a bark like this and still have juicy tender meat your doing it right. People always want to make things their own, you know, tweak it a bit. When you have a person that does it like this follow his lead.
I use that overnight technique a lot, for both brisket and pork shoulder/butt. Sometimes even in the oven @250 when completely lazy. Not really smoking at that point but a lot of folks like pulled pork sans smoke it seems.