I did a brisket a few years ago in a barrel type offset smoker with charcoal and wood chips it turned out great. Today I am doing my first one in my smoker at home, old fridge with propane burner, been using it for years for smoked butts, poultry, and tons of sausage. Wish me luck, I will try to remember to post pics. Also where is the best place to put my thermometer, this is a whole brisket with the point.
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