Re: What's in your smoker?
Did a small brisket (5.5lbs trimmed). 4hrs@225 high smoke, 3.5hrs@275 to an internal temp of 202, rested about 1.5hrs till internal temp got down to 170, then into 155 oven to rest for 4 hours. Tender, juicy, super tasty. The pic doesn’t do it justice as to how juicy it was.
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My neighbor came by my house this morning at 2AM, pounding on the door. Good thing I was still up playing the drums. 
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