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  10. Those juices running is just a layer of fat that separate the point and the flat. I sick of people playing that off like they nailed the cook. As long as that fat renders you'll get that flow.

  26. That brisket looks delicious. I have that exact smoker and its ridiculous to pin point the perfect temp i even bought 2 more thermometers from the char griller website, i find the best accurate temp is in the middle on the top rack. Anyways i usually smoke my brisket for about 6 to 7 hours and then i double wrap it in foil with a few scoops of tallow and place it in a throw away pan, pop in the oven for another 7 to 8 hours on warm, the temp for that is 160°F thats lowest temp an oven can get. It comes out perfect every time🍺🍻🍻🍻

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