First brisket on the new rig!

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It was the best I've had. Felt like handling a Jell-O mold coming off the Pitt. I use oak lump charcoal along with pecan wood for flavor. Keep the rig between 210 and 235. Pulled when the lowest temp I could probe anywhere was 197. Then let her sit in the yeti with some newspaper for 2 hours before slicing.
 
Thanks for the compliments!
Next time I think I'll splurge on a prime....also looking for a butcher to get a decent pork belly for bacon making.
 
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