Little while ago. Here's a brisket I smoked in December. First timer.

Like I said, I smoked this last month as my first time ever smoking. Trimmed a little bit of the fat cap off but left a good amount on. Had to cut it into two pieces for it to fit. Spritzed it down every hour except for the last 4 when I wrapped it in butchers paper and let it finish on its own. Rested it for an hour before cutting into it. Any tips would be appreciated!