[Shaun @ Tru6]

Threw a big party yesterday so I made a brisket along with a ton of other things. Turned out well but critical learning experience, tend the fire for 2+ hours before leaving it alone. I was making butternut squash cannelloni with fresh sheets of pasta that had to be blanched first. Doing that and tending the fire was not so smart. I let it run at 250F for too long so 5 hours later at midnight I was adding more charcoal and wood. Tired, I just closed the vents a little after it stabilized at 260F. As such it turned out great but not as well as my standard 225F for 10-12 hours. Another learning experience, take some time to look at the meat when you get it. This one had a huge scallop of fat removed and I should have rejected it. The rest of the fat cap was good so it worked in the end and no one touched the BBQ sauce.

12 lb. of wonderfulness