I put this 15 pounder on at 5pm Saturday. Seasoned with salt/pepper (heavy on the pepper) sea salt, garlic salt and celery salt.
Smoker ran at 220*. Never foiled it, just left it in the smoke the entire time. Once the flat (the skinny end) hit 197* I cut the skinny end away from the point (the fatty end). Wrapped the flat in aluminum foil, then a towel and into the cooler it went for 4-5 hours. That other end, I re-seasoned and put back in the smoker until 4pm. It was in the smoke for almost 23 hours I cut that into cubes and made burnt ends. My good friend who is a big green fanatic said this was the best he's ever had. :)))) The burnt ends are quite a bit more work and time but sooooo worth it!!!
My smoker is a 55 gallon food grade barrel that I converted into a smoker. It kicks out some awesome grub!!

Fat side up or down, LOL!.Looks good ,no joke.

I cooked fat down because every time I go fat up....I lose meat on the cooking grate. I've never had a dry brisket so no worry about losing moisture with fat side down. Plus I like that meat side to get the smoke first

Thank you!

Nice post.

Was that a UDS smoker?

Yes sir. I put about $120 into it. Could have been a lot less but I wanted to weld a frame for a table right next to it. I'll see if I can find a picture.

Looks great Ryno!!!

Never a dry brisket , wow that's impressive !! Share some tips

I have a UDS and a WSM and a stick burner, I enjoy cooking on the UDS more.UDS moves around with a barrel dolly.

I don't really do anything special. I used to always foil at 167*
But when I realized I could avoid the hassle of foiling, I just skip it. The point will never dry out. Way too much fat in there.
The flat may dry out if the temp gets too high. But I always pull it off before that. The burnt ends though are what I really look
forward to. Those things are like eating meat buttered popcorn.

Man, that does look Good.

Sounds like you have the process perfected!

Looks great.

Need a cold one to finish it off!

Nice cook brutha!! I have a lot of hardware cooking on a drum, cant beat a drum!!

why do you wrap it and put it in a cooler?