Decided on brisket for the Superbowl, so fired up a 14 lb. packer on Saturday night. The meat hit the rack at about 9 PM and went through the night. Temps were in the 20's overnight so I figured the smoker might need some tending. The Weber Smokey Mountain usually finds it's temp and will run pretty smoothly, but I was fighting it most of the night due to the outside temp. Anyway, the low temp alarm woke me at 5 AM, and rather than fight the smoker, I moved the brisket into the oven for the rest of the cook.
It was the best brisket I've ever done and the burnt ends were fantastic. Brisket has been my nemesis, but usually because I run out of patience as everyone is hungry for dinner. I waited this one out and everybody was happy.