That looks like a mighty fine brisket to me. Did that take about 3.5hrs at those temps until it probed tender? Was it a flat or a small packer?
Also, I'm curious if you noted any difference between hanging first then laying on a rack vs. other briskets that have laid flat on a rack from the get go?
EZ wood handled 3 wheeler | OTS | OTS mod to OTG | Ladybug SS Performer | UglyDrumTandoor | UDS v1 | midi UDS with red nipples | SJG smoker mod | Simpsons SJS | Simpsons OTG | WGA charcoal | SJP | Stacked brick WFO | Lodge Logic Sportsman's Grill cast iron hibachi/sigri | LBGE | sbge | mini bge