Started this brisket Friday evening about 9:00. We were at the lake it was pretty windy and I was experimenting a bit as I changed several of the things I normally do. Ended up staying up all night with my chair next to the smoker monitoring temps with my Maverick unit. It was an interesting experiment and I must say I got the best smoke flavor I've ever got on a brisket. Ended up just a little overdone on the flat. And the center of the point the fat had it completely rendered just yet but very close whole thing was tender. The wind was playing havoc with my temps. And honestly this brisket was a little big for my 18-in smoker, really needed more airflow around it.
18" wsm, hunsaker vortex diffuser, Maverick 4 probe temp monitor, wrapped in butcher paper at around 175 with a little beef tallow salt and pepper was my only seasoning. B&B charcoal and pecan chunks. Oh and I let it rest in a cooler for about 6 hours after I pulled it until we were ready to eat.
18" wsm, hunsaker vortex diffuser, Maverick 4 probe temp monitor, wrapped in butcher paper at around 175 with a little beef tallow salt and pepper was my only seasoning. B&B charcoal and pecan chunks. Oh and I let it rest in a cooler for about 6 hours after I pulled it until we were ready to eat.
