My first kettle brisket, it was perfect in my opinion as far as bark, flavor and juiciness. Only thing it was lacking, a smoke ring. Thankfully that doesn’t change the flavor. We all know low heat, cold meat and salt are the keys to obtaining one. I had my kettle running at 275-300 for 9 hours. It was over 100 degrees in my carport so even with the bottom vents closed, smoke hole 1/2 opened and top vents 1/4 opened, it wanted to run hot. I didn’t have time to put it in the fridge before smoking and I went a little light on the salt. I used 1 cup of 16 mesh pepper and 1/2 cup of Diamond Crystal salt. I sprayed with water before seasoning. Once it was probe tender, and the bark was set, I sprayed the paper with water to make it more pliable. I added the tallow I rendered down on the bottom and top of the brisket, wrapped in paper. I let it cool down to 160 degrees and let it warm rest overnight.
