I decided to gamble the weather on Sunday and cook a 2.3kg Brisket I picked up the other day. I had a little bit of a late start due to an unexpected guest with a bottle of Irish single malt Sat, Night..
Salt & Pepper rub.
I took it to 78c Internal temp and then wrapped in foil. a few more hours and got it up to 100c. Rested and served.
Cooked at a very stable 115c all day. Took about 12 hours, smoked with banksia cones. Tender, juicy and good flavour. Overall I was quite pleased.
A PB for me.