Brisket from a Hell turned out perfect!

16.5lb prime packer from Costco. 24 hour dry brine with the tallow pumped in.

Originally planned a 225 degree 20 hour smoke with oak but read that it’d be better at higher temp.

Already had the Kamado ready at about 8pm so I bumped it to 250 and got it on.

Was too long for my Classic, edges were really extended over the deflectors. Added extra tinfoil to try and catch the drippings and tallow.

Got an alarm at midnight that temp dropped to 220 so bumped it up. Started the boat at this time. Got another alarm at 2am that had dropped again and this time it seemed like it had been snuffed out, couldn’t get it going again.

Had to pull the brisket off and get the coals going again but accidentally spilled the dripping tray into the coals. Immediately had a run away that I couldn’t stop from climbing over 300.

From 2-3:30 AM had to constantly check that it was dropping without fully closing the vents.

Long story short, finished at 6am 12 hours before we eat. Double tin foil and towels, preheated the cooler with hot water, and even double wrapped the cooler in towels.

Injecting the tallow definitely contributed to a really messy burn. Next time will skip it or make sure I have a smaller cut that can fit without overhang.

Sliced it at 6pm and was still hot and absolutely perfect!