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First cook on a pellet smoker, 11.5 pound brisket. Trimmed following Harry Soo’s backyard brisket theory. Smoked 6 hrs @ 235* using grillas comp blend pellets. Then wrapped in foil with 1 cup beef bullion, turned it up to 300* for 2 hrs ( it was probe tender). Rested for 1.5 hrs and sliced. was...

Hi all, I've been using this site for a few years, thought I'd joined but couldn't figure out my old screen name. I've dabbled in sausage making along with jerky, butts, briskets and venison. About to attempt bacon for the first time!