Long time no post,so I’ll start…usually do 3 at a Time
Brisket,
Fat side up on top and middle rack, fat side down on bottom rack
Dalmatian Rub (50/50 Kosher Salt /ground pepper) applied generously, on top of a mixture of Dill pickle juice and Mustard…
Then a good sprinkling of Tatonka Dust.
225 Temp
200-205, or when it probes like soft butter