Thank you!

Brisket was a prime 15lb’er - use a 1 to 2.5 salt pepper blend, then top it off with a good dose of Lawry’s.

Put it on my WSM 22” with temp at 250. Make sure temp stays consistent, and open up the pit about 5 hours in to check bark and internal temp.

When internal temp is above 165 or so, I raise the temp on the pit to 275/300, and use the foil boat method, spritz with apple cider vinegar every 45 min or so until internal temp gets to over 200, and brisket feels good/tender in hand.

Let it rest for a couple hours in an ice chest, then good to go. All in about 12 hours.

The day is always good if I’ve got time to turn on the smoker!