Decided before I hit the compitition coming up in a month I had better try a brisket on the new pit. I started with a "Angus" Choice Brisket flat from Cargill, mixed up a test rub I am working on. Got the pit up to about 200 put the brisket on this morning around 7:30 smoked it with Hickory. Pulled it off at 5:00 as you will see the smoke ring is perfect, the flavor was top notch, tenderness was fair, it could have used about another hour to break down but it was still very good.
See for yourself!