New smoker here. Got the Smoke Vault about a month ago and have done some tri-tip, butt, and chicken. Seems to work pretty good. This is my first brisket, a full packer that I bought last month. It's been "aging" in the cryovac in the fridge. It's only "select" grade, the only thing I could find near me, and I figured letting it age might help it.
Rinsed it off well, and let it hang on a nearby fence post while I gathered my spices.
Rubbed with black pepper, Kosher salt, garlic "granules" (larger than typical granulated garlic), and granulated onion.
Put it in the Smoke Vault 24 after filling up the water and wood pans. About 80:20 hickory:almond.
I have grate level and meat probes and am smoking at 250. I actually have the thermometer brain set on a small wood clamp on the glass atop the smoker (not just the glass as you see). I've noticed the thermometer is a little temperamental about synching with the remote, and sometimes lose the signal in the house. But it's better than the alternative.
I may or may not foil when the meat temp reaches 170. I probably will, and then unwrap it again to improve the bark.
Thanks for reading and for this great forum. Learning a lot here!