So a bit ago I got a new big block GOSM. Before I couldn't do a whole packer because of the small smoker. I picked up a 12.54lb packer to do in the new smoker. Gave it a good coating of rub then into the smoker using Hickory and Pecan. Smoker held strong at 226.
Fired the smoker up at 9pm Friday night. I checked it every 2.5-3 hours. Mopped with Apple Juice.
Here it is at 3am.
Hit a stall at 165 and temps dropped to 156.
Foiled it at 170 at 2 pm. Pulled it at 186 at 3:30pm. Rested in the cooler for 2 hrs til dinner. Also made some bbq burnt ends and beans. Didnt get a pic of the brisket freshly sliced but did get some of the few pieces left.
Had a great day. Had company over and it was a beautiful day with BBQ.