12 Hour Brisket

Slabotnick

Set my egg at 225 and smoked for 10 hours using applewood and cherry. I used Dijon mustard as a rub with some dizzy dust and brown sugar. I went to sleep and woke up for work had an internal temp of 140. I wrapped in foil with a little apple juice and put in the fridge. Came home after work set the oven for 250 put in the oven for 2 hours then sliced and ate. Incredibly tender with awesome smoke flavor. 

Pleased for for my second brisket. 

itsmce

Looks good

lousubcap

Nailed it-doesn't matter how you get there.  Great result.  Congrats on the audible.