It's not a full Brisket, but thought I would practice on this first!
Just S&P rubbed on it.
Been in now 4.5 hours IT 64'C (147)
Also a side helping of Belly Pork, With Jeff's Rub on the underside, sat on Onion, Carrot & Celery with Beer as the liquid, Skin, cut at 1 inch intervals and rubbed with Oil & Salt.
Question is to foil or not? (Brisket) Looked at other threads some pull at 71'C add Apple Juice and put back on.
Edited by Smokin Monkey - 9/7/14 at 8:57am