Alright, the "low" part is easy to grasp, but "slow" I need a little help with. HTG says 4-6 hours for a 5-6lb beef brisket, but also on the page before it talks about Texas Grillmeisters taking 12 hours or more to cook a brisket.
So, how "slow" can I cook my brisket without killing it? What if it hits 190deg internally and I want to leave it on longer? Is it going to dry up?
Cooking in a few hours, so any help would be greatly appreciated!