Smoked a brisket for 14 hours AMA
First time doing this and I followed a YouTube tutorial way too seriously. Started at 6am Saturday morning with my new offset smoker. The thing is I was constantly adjusting temperature and checking the meat thermometer every 30 minutes even though everyone said to just let it ride. By the end my kids were tired of smoked meat smell in the house but my brother said it was the best brisket he's had so I'm calling it a win. Lesson learned: stop fussing with it so much. Also learned I need better insulation on my smoker because it drank more charcoal than I expected. Doing it again next month though.
14 hours is the real deal. I did 16 hours on my first brisket and thought I was gonna mess it up the whole time. Did you wrap it or let it ride the whole time? And please tell me it turned out amazing after all that work.