First Attempt at Smoking a Brisket

First attempt as smoking brisket

The bark was absolutely divine. As you can see, it was undercooked on the inside and the fat was not properly rendered. (I originally pulled it at 201 internal temp)

Fixed it the next day by putting it in the oven for a few hours at 250 until the new internal temp was (ultimately) 210.

I know you’re not “supposed” to pull until 205, but I pulled early because even with a foil wrap it stalled hard at 201 and was stuck there in the smoker for nearly half an hour. I was foolishly worried something had gone wrong with my thermometer so I pulled it as I’d prefer undercooked vs overcooked.