Brisket this weekend...I need some pointers about Goldies method
I have a ~2 year old PitBoss 850 and before that an electric smoker for nearly 2 years. I've smoked lots of things over the years. I've tried brisket a three times (paper wrap for two and boat + long hold for another). My briskets have gotten steadily better over the years (I still can't grasp probe tenderness quite right) and I'm trying another one this weekend.
15.26 lbs prime brisket, PitBoss 850, not sure which pellets yet. Trying the Goldies method: no wrap until about 195F, then tallow and foil wrap for a long hold at 140F in the electric smoker (got to find a use for it). At the moment I plan on a water pan below the brisket, fat side up, and a thermometer at about the halfway point. Then I'll pretty much leave it mostly alone until its above 190F before I start probing it. In theory, I should be pulling it at about 195F for the tallow and foil wrap for an overnight long hold. at 140F.
Anyone have any pointers for the Goldies method? Particularly for someone who still hasn't figured out "prober tenderness".