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Even the part that’s not perfect is still really good, the back side of the flat, which was closest to the heat, got a little crispy. I seasoned the brisket at lunch yesterday (Christmas Eve) then let it sit in the fridge until 10:30 and it sat at room temp for a little more than an hour before I put it on the smoker, fat cap up. About 3hrs in, I flipped it and put it fat cap down. At hour 6, I put it in the oven because I was tired of waking up every 30-45 minutes. Smoker stayed between 225-275, only hit 300 once, and oven was set at 245 for 6 hours. Right before I put it in the oven, I laid the brisket on top of a dollop of tallow, then poured liquid tallow over the fat cap, mixed with brown sugar, and sprinkled more brown sugar on top. This was the result
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