I was burning hickory in my offset with a temperature of 220º to 225ºF.
My plan was to cook the brisket without wrapping until "probe tender". One thing I noticed about this cook is it never hit a stall.
This brisket was done in 8 hours and forty-five minutes. I pulled it from the pit, wrapped it and rested it in a cooler for a couple of hours before slicing.
Upon slicing the brisket in half the first thing I noticed was how juicy it was. Juices were flowing like a waterfall. It was crazy!
The flavor was very different than your typical brisket. It had a much more concentrated flavor, very rich and earthy, almost like a really good steak, but it didn't lose that brisket character.
Would I do anything different? I am very pleased with dry-aged briskets so far. My 30 day experiment is what motivated me to do a 60 day. I think I could have cooked this one a tad longer however. Although it was very tender, I think I could have pushed it a little longer.