Brisket
So I just bought a cheap tiny brisket from farm boy, it didn’t turn out perfect but it was still very very delicious. I started it at 5:30am at 180* left it until about 2pm (spritzing with apple juice every hour) then wrapped it in tinfoil with some juice in the wrap bumped the temp up to 225 (as the internal temp had stalled at about 150-160. Then when it got up to 195 I turn the temp back down to 180 left it for a couple hours and then back up to 225 until it hit 205. It was a small brisket I usually don’t like some many temp changes. Ideally I usually do 225 until 195 then wrap and stall the temp 195 until we’re ready to eat. I also usually only rest it for 45 mins and they turn out good this one didn’t get much of a rest period because we were all starving lol.
TL;DR cheaper farmboy brisket 14 hr smoke BBQ pot boys big Texan and thundering longhorn fire and smoke seasoning mustard as a binder