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Granted I've never injected one either. I injected the ever living dog shit out of this one. However I did let it rest for like an hour before putting it on and the injection was at room temp

10 hours later and at 180

Maybe injecting it increases the cook time? Was very surprised when it was at 160 after 8 hours. Decided to do the ol texas crutch wrap on it to get past that stall. Usually I don't necessarily do that with pork butts.

Don't think my thermocouple is off either because my brisket was reading 165 as expected. Now granted I did put the brisket in 2 hours earlier but that was with the expectation that the pork butt would be completely done and it would be time to wrap the brisket.

Granted This was super low and slow at 230 degrees but I have done this before and they're usually at 190-200 at 8-9hr. Very strange.

A lot of people say peach paper is the way to go wrapping meat in the smoker but I'm more of a tenderness guy than having that crispy bark. I'm willing to sacrifice some crust if it ends up resulting in more tender meat so I use foil. But I all comes down to preference. Some would really want a little more crust and that's understandable. However especially if you're going to be eating this brisket throughout the week like I do, then keeping that moisture in the meat is the most important factor in my opinion.

I learned another cool trick too. Put boiling water in your resting cooler so that it's already warm when you towel wrap your meat to rest. Never thought of that but it's a neat trick and I did it today.

Is it bad that I'm already thinking about the next cook? I think for the next one I am going to try that 10 day brine that's been on my mind. And I'm not going to do it on a prime or even choice. It's going to be a wal mart select $30 brisket. Even if the marbling is bad, if the flavor is there from that brine it'll make really really good chopped beef sandwiches. If that experiment is successful then that'll be my go-to for family events and pot lucks just based on sheer cost alone.