u/No_Guess_3236

18lb Prime Brisket dry brined 48 hours. 225 overnight with smoke tube. Wrapped in butcher paper and tallow when bark set around 170 and upped temp to 250. Pulled probe tender around 198 after 16 hours. Rested on counter for 20 minutes then in cooler for 3 hours. I rate it 8/10. Parts of flat still slightly dry but held up to bend and pull test