My Superbowl Brisket & Chicken Smoke

Smoked a 12 lbs brisket on my WSM 22 inch, used blue bag with pecan chunks. Put it on at 8am Sunday and smoked it until it hit 175, then finished in the oven until 205. Came out good. Point was excellent but the first couple of slices of the flat were a little dry. I didn't refill my water pan. As you can tell, the bark was out of this world.

Brind the chicken for 5 hours then spatchcocked it and put it on my Hasty Bake for 2hrs 15 minutes, b&b oak lump charcoal with peach wood chunks.

Thanks. I'll check more into that topic.