Smoking some Brisket all night long! 
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Halfway there (good bark, internal around 160f), will pour the smoke rendered tallow on the brisket and butcher paper, wrap it tight and let it finish: 
Couldn't snap a picture before everyone devoured the Brisket! 21 hours smoked, first 10 hours at 230f then 11 hours at 200 to finish in the oven :)
