I'm at 5 hours cook time right now, 220* smoker temp. IT is 159 and has been since I checked at the 3.5 hr mark. I also decided to start autotune of the PID when I was out checking on it just now, since I've only seen temp numbers on the TC that are lower than my target temp of 220...don't know if it's just my timing, or if it's not hitting it. I know I should be out babysitting it with a beer in hand, but it's too dang hot out there for me...I figure as long as the neighbors don't call telling me the house is on fire, I'm okay.
About 2 hours to race time, and I hope supper time is gonna be about 2 hours past that. Don't know if I mentioned earlier, but pre smoke weight of the meat was 3.64 pounds.
After the cooking, I'm still undecided whether to FTC (Foil, Towel, and Cooler) the brisket or just let it rest a bit on my cutting board before slicing a couple of sammiches out of it. As with any good smoked meat, it's gonna be served with some of Iceman's famous sauce.