Will not be far from the truth...
At the 8 hour mark - the wind was starting to have its way with the canopy... and had to fall into plan B. Had to take down the wall sections... the WSM was starting to dip towards 200* with a stoked fire.
The brisket is fine... hovering in the mid 170* range - and transferred to the oven to finish.
Gotta tell you... had to resist the urge... now my house smells like the wonders of BBQ.
Now how the fark am I going back to sleep now with that sexy brisket aroma lingering?
Cooking at Mason-Dixon BBQ Services
Lang 84 Deluxe Kitchen known as "The Glamazon" , Custom Klose Backyard Chef... of Snot, and a 22.5 WSM
Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD