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Here’s this weekends cook. I got her rubbed down yesterday afternoon and put it on the smoker right around 11. I left the smoker around 205 all night. Currently sitting at 161 and seems to have developed a nice bark. Here’s some pics of the progress so far.

I’ve been lurking on here for some time now but figured maybe I should actually post something. So here we are. My brisket is ready to go for tomorrow morning. I was able to get my hands on an 8 pounder just the point. Got it trimmed and rubbed down with salt, pepper and a basic beef rub. I...