NateSebold
TVWBB Member
Look at that sexy graph. Overnight brisket, I let it push through the stall. Massive brisket. UDS smoker with RD3 fan. I recently bought a pizza steel stone that will work in my outdoor pizza oven and I put it right above fire in my uds. Ive cooked about 10 briskets and this was the best I've done. I was also roasting a pig at the same time and left the brisket to hit 203 and then the heatermeter dropped the pit to 150. It took care of itself.
I didn't take a final graph snapshot cause it started to rain and I wanted to get everything put away. Put basically 3/4ths bag of lump and some hickory chucks was still going strong after 19 hours.