Brisket number 10 finally done

I pulled the last brisket out of the smoker at 03:30 on Sunday.  That is an 18-hour brisket.  The bulk of the 10 briskets were done at 195 degrees between 01:30 and 02:30.  I am calling this one at 192 degrees because I am tired and the smoker firebox is filling up with ash.  I just had to taste a corner of the bark on the last one, and man was it crunchy on the outside and tender and juicy on the inside.

Lonnie Tending The smoker

Lonnie Tending The smoker