Last week I did my first long smoke on the new open range. 6.5lb pork shoulder and it was probably one of the best that I've ever done. I had already planned to do brisket today, but when my wife told me some friends were coming over, I decided to go all out. If everything comes out I will able to say that I am truly satisfied with my purchase.
So got the brisket trimmed up and rubbed with salt and pepper (1/1) last night and then fired up the smoker with a pecan split this morning at 5am. Brisket went on at six and I'm blowing thin and blue at about 260.
Here's to good luck and clean smoke. Hope yall have a great Sunday!