Smoked a 14 3/4 lb brisket for my birthday. My typical brisket smoke, split a full Costco Prime packer and smoked overnight at 240F in my MES 30. Used pecan wood this time instead of cherry or other fruit wood. Also rubbed with Weber brand Chicago steak seasoning prior to the smoke. Per usual method, I did not wrap. After the smoke I let both halves rest in Al foil over 1 hr prior to slicing
Ended up smoking for 17 hrs until the point half reached 202 F and more importantly it passed the toothpick test.
Here are some pics
Flat half just out of the smoker
Point half out of the smoker
Flat half sliced
Point half sliced
Ended up smoking for 17 hrs until the point half reached 202 F and more importantly it passed the toothpick test.
Here are some pics
Flat half just out of the smoker
Point half out of the smoker
Flat half sliced
Point half sliced