Weber 22 and the Vortex

A couple of briskets from the last couple weeks. I did one on my birthday:



It was pretty decent, but the flat was thin so it was kind of dry.

I did this one last Wednesday:



I needed some tallow for the beef tenderloin I was making for Christmas. The flat from that recent was made into chili for my coworkers tomorrow. The brisket was like 18 lbs, the flat was about 6lbs of precooked meat. So it should be a good chili lunch for everyone.

Both done over night on my weber using a snake method. I get the meat on and cooking by 9pm, when I get up around 8am i check on it and see where im at.