Brisket is hard.
I think if I had a combination of the best bits of each time I’ve cooked it, it would be very good. Alas, it doesn’t work like that.
It’s only hard if you have a very fixed idea of what it is. Every place I ate and every stall at the bbq fests no two were the same.
It’s not like a hunk of meat like a brisket is a uniform product.
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does anyone lard the brisket?
Filthy habit, leads to blindness or deafness…
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Having read the recipe in low and slow it’s pretty much what I did yesterday minus the cling film and finishing in the oven. I did use foil and wrap tight to avoid a stall, though I wrap tight to try and stop it steaming in the packet.
Finishing in an oven at 70c seems a bit odd though, I think wrapping in towels and popping in a cooler for a few hours might work better and dry it out less.
I fix my ideas.
I think the extra money that T&G costs is worth it. More flavour for a start and I’m pretty sure better marbling. Difficult to see that but today’s was dryer generally than the best of T&G. I have a big bit left to make burnt ends with next week…
Yes, I don’t get this bit. Next time I’ll just leave it whole and finish on the smoker. I think the wrapping technique has some merit.
Try the towels in a cooler, it was a big thing with the competition guys. It does magic things.
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Yes, I’ve done that before. The last 2 times with brisket…
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I’m too lazy
I did it once with some ribs because my guests called to say they would be late. They turned to total mush, my Dad was delighted.
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If you get it delivered from T&G it comes in a nice foam lined box which is good for when you wrap it in towels to let it rest.
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That is far too much faff for me.
so does the fabric of the towel matter? cotton, silk, nylon???
Not faff, just organisation. Easy to wrap and bung in a cool box, just have to start a couple of hours earlier. 
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Oz would go for Terry towelling.
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Vicuña
hair of the mo
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All those poor little mo’s…
Apostrophe police incoming!
What else 
Speak up, didn’t quite catch that…now where are my glasses?