First Brisket on REC-TEC

[majestic]

Picked up a 6.5 pounder at Richard's.  After trimming it comes out right at 6 lbs. I injected it with a mixture of Dale's and beef broth and then rubbed it down with some Cowboy's BBQ rub, salt and pepper.  It's going to live overnight in the fridge.

The plan is 7ish hours at 225, then take it off, wrap it and put it back in the fridge for an hour or so.  Any suggestions?  I'm not going to wrap it during cooking this time.  If it ends up too dry, I'll wrap the next one.

[PorkRinds]

I've usually wrapped in foil and plastic wrap then wrap in a towel and put in the cooler that's been warmed for an hour. Why the fridge?

[majestic]

Smoker = fridge.  I have a problem.

[Pig in the Pokey]

oh, Lord...

[bigstyx]

I'm with Rinds on this one. Big fan of FTC (Foil, Towel, Cooler) method on both pork butts, and briskets.