Shared by nadarajah
Fri Aug 27, 2021
13 hours, 56 minutes
Packer brisket, with salt and pepper rub. Overnight cook at 180 degrees. Smoke tubes being used.
Temperature increased to 250 degrees at 6:45 am.
Wrapped at 8:15 am, with some beef tallow. Pit temperature maintained at 250 degrees.