Im making a smoked brisket in my smoker today. Ive seasoned it with salt, pepper and garlic powder. it goes in the smoker with the temperature sensor till its at 63C. the spray bottle is half boiling water / half apple cider vinegar with a beef stock pot disolved in it. that gets skooshed on the meat every 30-45 mins.

I kept it topped up with lumpwood charcoal and whisky barrel chips for 6.5 hours.

after that, it got cold and dark (its -1°C outside, so its icy on the decking and its very dark – the solar outdoor lights dont work well in the scottish winter.) So, I brought it in and put it in the oven.

After about 30 mins it was all done (63°C internal temp for the meat – was aiming for medium)