Smoke day brisket

[Riki Barulich]

15lbs brisket
Wrapped in butcher paper at 170 it, then pulled at 201, it probed tender. Rested for 2 hour and cut. It was delicious. The flat was the best I've done! Happy smoke week end everyone.
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[Grant Cunningham]

What was your cooking temp, and how long did it take?

 

[Jan M.]

Very nice. That’s a huge piece of meat.

 

[Riki Barulich]

What was your cooking temp, and how long did it take?

It took about 10 hrs, put on at 6 am and took off around 4:15. The lid temp said about 240 almost the whole time. Started to dip a little so I added some lit charcoal around 2pm.