Two weekends ago I decided to do a nice brisket (been to busy to post sooner). It was cold and raining so I wanted to keep my MES dry so i picked up a crate on the side of the road I thought would work well. I used the A-Maze-N 12" tube with pitmasters choice pellets and filled this up twice.
Brisket was too big for the smoker so I had to improvise and cut the end off.
Brisket went in the smoker at 250° at 7:00 pm and I pulled the small section at about 4:00 am with an internal temperature of 190°. Wrapped this in tinfoil and into a cooler covered in towels. Here it is sliced the following morning around noon.
Here is the big section I pulled at about 6:00 am with an internal temperature of 190°. Wrapped this in tinfoil and into a cooler covered in towels. I forgot to get a picture of this section sliced up (I was too tired) but it came out great and made for a fantastic dinner.
Thanks for looking.