MY FIRST BRISKET!!!

did an overnight cook

-12 lb brisket pre trim and kept fat trimmings for tallow
– started at 225F from 10PM – 6AM
– checked temp at 6AM, it was reading 165F and so i let it keep riding for 2 more hrs. it read 175-180 in the flat, then wrapped in butcher
– did the rest of the cook at 275F for another couple of hrs. cook ended at around 3PM for a total cook time of 17 hrs. based on my research, seems like this brisket cook time was very long
– not video’d, i poured rendered beef tallow before slicing

let me know what yall think!! feedback welcome 😁👍