Quarantine Brisket - Tyler Cipriani

8 lb brisket
Morton’s Kosher Salt + Black pepper about 50/50
Hickory wood
Start spraying brisket with beer after 3 hours
9am–3pm on smoker, tried to maintain 250°F–275°F
Kept fire vent open all the time, aiming for complete combustion, opened firebox door when it got too hot
When I couldn’t raise the temp, I had to empty the ashbox and start new coals
Stalled at 170°F for last 2 hours (between 170 and 173)
Pulled during stall, wrapped then moved to the oven
Moved to oven at 265°F
Bark didn’t look very dark when I pulled it, but got plenty dark in the oven
Too salty, other than that: perfect