Overnight brisket.
On at 8:30 pm and smoked on the top rack all night at 200. Around 8:30 am, I increased temp to 225 till the centre of the flat hit 170. Wrapped in pink unwaxed butcher paper and increased temp to 250 where it rode till it hit 200. Pulled and rested for 3 hours.
Seasoned liberally with killer hogs brisket rub and then layered it with killer hogs hot bbq rub.
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