Brisket Overnight On Smokefire EX6

[rexster314]

Put on a 14 pound brisket last night for an overnight cook. First time for me, so I had set alarms on the Fireboard which I used to keep closer tabs on the cooker.
Started at 10:30 pm, spritzed it down with apple cider before turning in, then spritzed again this morning before wrapping in butcher paper. Temps on the brisket (taken at point and flat ends) were within 6 degrees of when I wrapped the brisket. The Smokefire performed flawlessly in keeping temps fairly even.
Attached are pics of the before and after all night smoke, before wrapping to finish cooking, and a screenshot of the Fireboard's graph during the night. Downward spikes are when I raised the lid to spritz or to wrap the meat
No flameouts or crazy antics from the Smokefire.

[smokeasaurus]

Glad you had a successful cook.

Any pictures of that bad boy sliced up??

[akruckus]

Mustard base then salt and black pepper?

[pmillen]

I was looking at the graph...it appears that the pit chugged along in the low 200°s.  Was that your intent?

[rexster314]

Glad you had a successful cook.

Any pictures of that bad boy sliced up??

[Lines]

Looking good rexster, really good.

[hd002]

ooooo that looks good!!

[CDN Smoker]

What time do I need to be there for a taste

[IR2dum]

rexster, that looks delicious. Great smoke ring.

[pmillen]

I was looking at the graph...it appears that the pit chugged along in the low 200°s.  Was that your intent?

[rwalters]

yum Yum YUM!!!!

[rexster314]

I was looking at the graph...it appears that the pit chugged along in the low 200°s.  Was that your intent?

Yes, I had it on Smokeboost for the first two hours or so, then set it @ 210 for the night.