Yesterday's baking. Brisket using the snake method (basically you line up briquettes all around the kettle, 2 briquettes bottom row and 1 briquette on top and sprinkle some wood for smoking..hickory for this cook, adjust the vents to control temperature to be somewhere between 225 to 250 F and cook it till the brisket reacher 205 internal temp (i wrapped in in double foil at about 175ish)
Prepped the brisket with dry brining overnight and then a homemade rub of sage, thyme, paprika, garlic, clove
Turned out great, juicy, would break apart in your fingers, for a first time it was pretty awesome, imo