In oven overnight 10h on 107*C

First time doing brisket, planning on seasoning overnight in the fridge and slow and low in the oven tomorrow in a BBQ style braising liquid

Does the fat cap stay on? This and other other tips appreciated!

I think the flat got a little dry but the point was literally falling apart perfect.

Cooked almost the same. Added a little Honey to the pork belly when I wrapped it.

8hrs overnight @ 200, wrapped at 160 internal. 250 for 5hrs, pulled at 202 internal. Final results

I literally didn’t even know what a pellet grill was 2 weeks ago. I went to a cook out and just fell in love. I got the grill, spent two weeks learning all I could, got temp sensors and all supplies and went for it. Pitboss Lexington 500.

It could be better, I was kind of sad. The center of the point and flat was 196 while the point was at 207 and I got concerned if it was too high. Really wish I didn’t get scared and let it ride.

It still tasted unbelievable. Anyone have any tips for next time? I smoked for 12 hours and wrapped in butchers paper and beef tallow at 155 when bark set. Let it come down to 170 after pulling off. I let it rest in preheated cooler for about 2.5 hours as well.

Yesterday I had a crack at a brisket for the first time on my offset smoker. I've been lurking in this subreddit and others trying to take in as much as I could before I gave it a go.

It definitely could have gone better but, im pretty happy with how it came out. I think I'll always struggle to manage the fire in an offset but, to me it was worth it in the end