Brisket off a 26” kettle

Got a lot of love for this brisket I smoked on my 26” kettle over on the smoking sub so thought I’d share here.

Used a slow n sear charcoal divider and then covered the other half of the lower grate next to the slow n sear with foil to keep the air from the bottom vents moving up under the charcoal side and then over top the brisket.

No wrap, started at 225 and then up to 275 for the other 80% of the cook. Got a nice yellow render on the fat cap which gives a different flavor than fat rendered at 225.

Some coarse and flaky finishing salt in the rub for extra crisp bark. Spritz with Worcestershire the last hour or two.

Pulled at 200 for a 5.5 hour rest wrapped in foil in a warm cooler.