Well... Monday was another smoke day. Trimmed up and seasoned a 14# packer brisket Sunday night and threw it on at 4 am Monday. 13 hrs later I was cutting it up. I ran at 185 deg for the first 9 hrs until IT reached 160. Then wrapped and bumped smoker temp up to 225. Sprayed the roast with apple juice and Worcester mixture Every hr until I wrapped it. Pulled the works off at 195 and put in the cooler to rest for an hr. Would have liked to have rested the meat longer, but ran out of time. It turned out good, but wasn’t quite as tender as usual. Everyone really enjoyed it, and my consumers usually do not have an issue being critical. I guess that as the chef I had high expectations after babysitting for 13 hrs. Here’s some pictures.