Smoked a whole brisket and some baked beans this past Sunday. The brisket took 8 hours smoked on my WSM at 225 degrees with hickory and a little bit of apple wood chunks. The brisket came out amazing, only complaint is that the butcher could have cut more of the fat off because it all didn't render so I had to cut it off before serving. I got the bean recipe from Al and they were awesome, highly recommend it.
really love how that smoke ring and bark came out
