Our indoor freezer of our main fridge is when we keep cooked meats and it was empty so today was brisket day to put some back in.
Put in Memphis at 9PM last night at 275F and took out at 8:30 this morning. A little faster than I anticipated.
A couple strange things with this one, only a couple places had smoke ring, and temp in the middle of point was identical to flat at the end.
Would have thought point would have been a little cooler in the center since it was quite a bit thicker.
For the smoke ring, the only thing I can think of is I didn't put a smoke box in this time.
Still made a great sandwich (pic in sandwich thread), and will have plenty to freeze.