That wall height to 20 feet instead of 10" got me, we now do a quick manual check of room sizes before trusting the total.

So what happens when that flat hits a stall at 175 and sits there for two hours while the point keeps climbing? With a full wrap you get some moisture back from the trapped steam, but the boat just sits there open on top, and I've seen flats on my pit come out closer to pot roast than brisket when I tried the boat on a dry select grade packer. Your test was two choice briskets on the same cooker on the same day, which is about the friendliest setup you could ask for. Do it again in January with a cold wind and a stubborn piece of meat and tell me the boat still saves your flat. One blind taste with Dale doesn't wipe out six years of results.