Smoked a brisket for 14 hours straight
First time doing a full brisket on my offset smoker. Woke up at 4am to get the fire going, spent the whole day adjusting temps and spritzing. Pulled it at 204 degrees internal temp and let it rest for 30 mins. Sliced into it and it was perfect. Pink smoke ring, tender, juicy. Family went nuts. Worth...