Hi! New to WSM and love it...Attempting first Brisket this weekend..overnight cook. Yours looks amazing...what method did you use? Any pointers or things to look for? I am using 18.5" with Kingsforfd Blue, probably Oak, minion method start....
For a first try, I'd go with Chris' simple recipe to establish a baseline. You can tweek things in later attempts.
Only difference is that, for an overnight cook, I would just let it run overnight. As long as the cooker is somewhere between 175 and 275 while you are sleeping, you can deal with all the temping, spritzing, wrapping, etc. until daylight hours.
Adapting Central Texas whole beef brisket cooked with pink butcher paper to the Weber Smokey Mountain Cooker. Inspired by Franklin Barbecue in Austin, TX.