I will let the pictures speak for themselves mostly. 16 lb packer trimmed to 14 lbs. 1% w/w kosher salt on the surface for 24 hours. 19 hours of 6 month seasoned red oak (a lot of it) until probe tender. 6 hour rest in a cooler (while I cooked 4 racks of maple brine cured pork ribs). Best brisket to date for sure.
Nate
Nate