Well did my first brisket didnt plan on 24 hr but that is what it took.Went out last saturday morning bought 14 lb pacercut brisket,brought it home rubed it wraped it stuck it in fridge till 10 pm. Pulled it out put in smoker with 6 oz hickery. set temp 200 went to bed.Got up at 7:00 am went out Temp 124 thought climed pretty good. about noon turned it up to 210 temp about 138 heard about stall but wow about 3:oo pm temp not much higher 143 went to 220 let it go till 6:00, temp 251 turned to 250 let it go till 10:00 temp 181. Wrapped it in foil put in fridge till 3:00 monday. Sliced it and wow it was great nice and tender all my boys loved it. I was a little worried about the meat being lower temps for quite awhile but turned out petfect. Not shure if my thermomiter is right on but going to by a new one.
