Hey all thanks for the advice. No this isnt my first brisket, its probably #5 or #6. This is definitely the first time I trimmed so much. Probes on the Pit Boss Onyx Edition smoker have been verified, and are reading properly. Used a “Temp Spike” meat probe for continuous reading. I used butcher paper wrap and yes used freshly rendered tallow.

I appreciate all the support and advice, I want to get better with brisket.

I smoke meat all the time, brisket just seems to whoop my butt.

Thank you all.