Just a note to all of you who post on here with your assistance on anything Q. Thank you!!
I did my first brisket this weekend. On a pellet pooper. I trimmed the brisket, put a simple rub consisting of salt, pepper, paprika, brown sugar and chili powder.
Brisket was about 10 lbs after trimming. Smoked at 225 for 9.5 hours, then foiled and put on until 205 degrees, which was about 2.5 more hours. Was a little concerned as the brisket probe test was mostly real easy feel, but a couple spots were a little less. But I decided to pull anyway. Let rest in cooler, wrapped up for 3 hours. Took out for cutting, and after my first cut I new it was going to be pretty darn good. closer to perfect than I could have imagined. All 10 people there were thrilled.
I know y'all like q photos. I didn't get any this time, the camera was dead. I'll do better next time!