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In honour of our brisket discussions, I cooked a brisket. Angus, 6kg, trimmed 500gram or so. Meat church holy cow. Overnight at 250F with Post Oak wood chunks. First time ever I woke at 7am to find the fire had gone out; it all burnt into one corner and extinguished- bizarre! Temp log showed a slow and steady increase to 42 degrees Celsius internal over 8hrs with no further temp increase- so figured no harm done. Cranked it back up and a bit hotter - 300/325F to finish in time. Wrapped at 75C, pulled off at 95C after a total cook time of 12.5hrs. Rested 5 hours in a cooler. Don’t know what it was (post oak; bizarro temp management; longer rest than usual)- but hands down the best of the briskets I’ve done (and the others were all very good). Plated up with horseradish cream, spicy salsa, coleslaw and smashed roast potatoes. Heaven. My mate who came over for dinner said it was the best brisket he has ever had anywhere hands down.