A little 3-4 lb seasoned with SPOG.
Got the mini fired up with Humphrey's lump with pecan an apple wood.
About 1 hour in.
Pulled off at 203 IT. 5 hours later.
Rested for 1 hour.
Before I say how it was as far as tenderness and taste was, I want to know what SMF members say.
Remember this was my first ever brisket flat. I havent even tried a packer yet.