Started smoker at about 930-10 pm to get it super hot. Got temps to about 400 and let drop to 225 which was perfectly at 12. Threw on the briskets and set up my old army COT outside lol It was actually nice out and I am sure smelling of smoke my wife would not want me coming in and out of the house. Temps held good for the first 2 hours then I rotated the briskets. Again I had ordered wood from craigslist and it seemed some what seasoned until about 3 hours in and the wood stopped burning. I was freaking out. I bought 2 bags of pecan wood chips for flavoring and if it wasn't for those wood chips my fire would have been dead. I threw some on and the wood finally caught again. put another log in and knocked out for about 45 mins to wake up to temps at 320. I sprayed my brisket (beef stock & apple cider vinegar) and let some heat out for a bit. Finally got the fire back down to 250. Fell asleep and fire died again and temp was 200. Wood chips again and it came back. Rotated the briskets again and let both get to about 160 and then wrapped them in butcher paper. At about the 9 hour mark they were already at 185 IT. This seemed fast to me so rotated them one more time and turned on the oven to 225. Brought them in and keep them in the oven till they hit 195 IT probed them and put the smaller brisket at about 13 hours in and then the larger one at 13.5 hours in. They stayed in the cooler for about 3.5-4 hours. I was worried that was too long but they still came out really juicy and still was hot to the touch.
I know this was a lot to read but I am hoping it helps anyone who does this or runs into the same issues as me.
Here what pics I was able to take.
