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thanks, it came out surprisingly well for my first try. Definitely looking forward to it again, but want to try a smaller cut, 16lb was a lot to work with. I found a recipe that had me stay at 185 until hitting 165, then going to 225 for the rest of the cook. So I followed that. Sounds like I...

Thanks all! I rolled with it and after about 6 hours pulled it out. Meat was still hot and very juicy! Yes it proved very tender. I was worried as I had 2 probes in for the full smoke and one was at 205 in the thickest part at the other was at 190 in a thinner area. I may have gotten the second...

Hey guys, new to smoking and the forum! I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then...