Smoked Brisket Flat

Started my coal base with the rising of the sun

Brisket was dry brined for 24 hours, the rub im using consists of black pepper, garlic powder, onion powder and smoked paprika.

Brisket has been on for about 30 min, but due to the cold morning i'm struggling to get a constant temp for the inside of my smoker

Brisket hit 60°C and i gave it a nice spritz of ½ apple cider vinnegar and ½ beef stock

Just wrapped with some beef tallow and on it goes again

1 reply by @kars

Sweet jesus

Rested for 2 hours, trying to cut but it is so soft its falling apart