Recent content by Soopagloo

This is my first smoked brisket ever. 13.5# before trimming, 11.4# after. Rubbed with 50/50 salt and pepper. Started around 8PM and pulled at 1PM the next day. 8 oz of hickory at 225 degrees with internal to 195. Wrapped in foil and towel and rested in oven for 2 hours. I felt it was a tad...