Brisket On The Smokefire

[rexster314]

Put on a 14 pound brisket last night for an overnight cook. First time for me, so I had set alarms on the Fireboard which I used to keep closer tabs on the cooker.
Started at 10:30 pm, spritzed it down with apple cider before turning in, then spritzed again this morning before wrapping in butcher paper. Temps on the brisket (taken at point and flat ends) were within 6 degrees of when I wrapped the brisket. The Smokefire performed flawlessly in keeping temps fairly even.
Attached are pics of the before and after all night smoke, before wrapping to finish cooking, and a screenshot of the Fireboard's graph during the night. Downward spikes are when I raised the lid to spritz or to wrap the meat
No flameouts or crazy antics from the Smokefire.

 

[TuckersBarbeque]

Looks delicious! I love seeing temperature graphs. It's a long stall!

 

[TheBBQChef]

Nice! Glad to see that the Gen 2 Smokefire has had it's kinks worked out and is behaving how Weber envisioned.

 

[Wurstmeister]

Nice looking brisket. Like the temp graph. Definitely handy for monitoring food safety/HACCP product flow chart, especially when cooking unattended like you did.

 

[rexster314]

Finished product. Turned out excellent far as I'm concerned