Gant, could you elaborate a little on the details involved with how you maintain the proper temperature and smoke during the 20 hours it takes to finish the brisket? Do you build a coal fire, let it burn down and then add smoke chips as needed? How often do you find it necessary to add chips? I assume your smoker has a water bowl and, if so, do you replentish it?
Thanks in advance...
"Lack of sleep makes cowards of us all."