I hope im putting this in a ok place. Here we go with the first major cook on my new smoker biggest thing until now was a 25lb turkey. I have 12.5lb brisket making some au jus with it a 8lb butt 2 whole chickens (not on smoker yet) might try smoking some mac n cheese and maybe some abts. I rubbed my brisket with pap onion garlic chipolte coarse pep kosher salt. Butt got same plus some brown sugar and a lot of herbs. Au jus onion carrots celery garlic mushrooms and a good dose if herbs as well. I put the meat on at 3am after it had been rubbed in fridge for 24hrs. Im cooking with oak and hickory today running my smoker at around 250deg.
![B]](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
a few pics of what im workn with
