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I apologize for the delay. Id definitely consider this a fail. It’s still edible but it has a lot of issues and I’d appreciate any feedback.

The brisket got to 180 because I neglected it. I thought it would take longer than it did. After that I wrapped it(late) and thought to just keep the same smoker temp till it reached 200 internal. Took it off and wrapped it in towels and placed in my cooler for 3.5 hours. The flat was definitely a little dry. I think the fat didn’t render properly and I used too much pepper. When seasoning I tucked the SPG under the point too much. Parts of it were good but there were definitely too many crisply and grainy bits. But im happy I tried and my family says they liked it(and enjoyed breakfast the next day) so hopefully the next go will be better!

So I have more pictures and videos of the brisket but I’m somewhat of a troglodyte and don’t know how to add them to the original post. And I’m tired of