because the way this south east Texas weather has been for a while but at least it has warmed up some. Saturday I put on short's and a t-shirt and went up to H.E.B. to pick up something and ended up coming home with two 12# brisket's. They got trimmed, seasoned and vacuum packed for a later date but for some reason I couldn't sleep that night so I got up and decided to put a fire in the stick burner, at 4am ( that's after turning the clock's forward an hour) the brisket's went on the pit. When it came time to wrap I decided to use butcher paper, never used it before but next time I'll do one in paper and one in foil so I can see what the different is. 
I wasn't real happy with the way they turned out but I think I screwed up, ( my first time 
) I pulled them at 192 degree's, re-wrapped in foil, took them in the house and they sat there for a little over an hour before I removed the foil. They tasted great, weren't dry but they were very, very tender, a lot more tender than what I like. I forgot to mention, they were on the pit for 12 hr's at 250-275..
