Follow-up. Third brisket I’ve made on the Joe. By far the best one yet!

Smoked a choice 15lb packer on my Joe Classic today for just shy of 12 hours. Trimmed and seasoned with olive oil and Atlanta Grill Co. Himalayan Sherpa rub. Smoked at 225°f over post oak until it stalled around 170°. Wrapped in pink butcher paper and bumped up the temp to 250°, then back on the grill til it reached internal temp of 203°. Great bark, great smoke ring, no burnt edges or underside (double stacked deflector plates). 2 and a half hour rest wrapped in a towel and placed in the Yeti cooler. Just had a slice at 1:30 am and I’m completely blown away. This will be my exact method going forward for brisket from now on!