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Thanks! I just got off a graveyard shift when I cooked it, I was up for a total 34 hours , next day slept a lot, haha but it was worth it

The post should of had pics attached to them, wonder why they aren't showing :(

10.5 lbs. Brisket rubbed down with good ol' fashion salt and pepper, then wrapped and left in fridge for about 16 hours. Next day let it get to room temp, and smoked it for about 15 hours with oak, half way through just spritz with apple juice every hour , last 2 hours used the Texas Crutch...