Separated a 12lb brisket yesterday, injected with apple juice, woosti. put it in my #2 at 7am, temp cranked up to max., put in approx 8oz competition mojo bricks, took it off at 12pm, 203deg IT, those mojos did the job, the wood smoke lasted for 3hrs +,wrapped and left till 3pm, cubed the point for burnt ends........fantastic!!, good smoke, great flavor, juicy, and that's before they went in the oven sauced for awhile.......bottom line, the mojo bricks are well worth the cost, no major smoke burps either. We'll have the flat for supper..
