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5.5 hours in.  Brisket is hovering in the 140s for about 2 hours.  At 147 now.  I like this Pit Pal app, lets me make a chart of my progress. Here's a pic...

Some friends asked me to smoke a brisket for their anniversary party so I'm smoking this one so I have one more under my belt before then. 16lb whole packer brisket.  Trimmed the fat down to a bit less than a 1/4".  Pre salted with Kosher salt yesterday.  Rubbed with Big Bad Beef rub and put it...

I used two layers of the 1/2" and glued them together.

You're right, I used the brand that didn't have any fiberglass mesh or metal in it.  I think it was the hardibacker brand.

I used liquid nail.  I know very little glued surface is actually exposed on the inside, I don't think it would pose much hazard.  I also did two half bag burns and took it up to 400 degrees or so to make sure that anything that could be burned off would do so before I did my first smoke.

I cut the sheets with a table saw, although a skil saw works well also.  I glued the seams together and then screwed angle brackets on to add some extra strength.   Here's a link to another build that I borrowed from...  http://www.bbqsource-forums.com/invboard/index.php?showtopic=5268 The...

Hi all.  I'm super pleased after I did my first brisket yesterday. 18 pounds untrimmed choice angus packer.  I used the Big Bad Beef Rub recipe from Amazing Ribs website. Put it on the smoker (my smoker can be seen here...)  at 9pm Tuesday and it came off at 192 degrees at 4:30pm yesterday.  ...