Brisket 1, 2025 ✅ sorry not the best pic. I was too busy eating and forgot a pic until I had already kinda mangled it. 

Seasoned with salt and pepper and a little Meat Church Holy Cow. A little mustard for binder.

Oak pellets. Ran at 195 overnight. Fat cap down. Bumped to 205 in morning until it hit 165. Spritzed with apple cider vinegar throughout early morning while unwrapped. Then wrapped in double layer butcher paper with some tallow on top from its fat trimmings I was rendering down in a pan with it. Increased smoker to 235. Pulled in afternoon at 203-207 internal and probe tender. About 19 hour cook. Rested for 4 hours. Giving it an 8/10. Solid performance. Nice smoke ring. Good flavor. Dry on the ends but very moist in the middle. Will do a foil wrap or foil boat next time to isolate that variable. Still feel like I don’t know how to trim beforehand or carve afterwards very well.

Might make a spreadsheet to track all the variables on my briskets as I experiment this year.