Brisket in the smoker

[sdiver40]

Been reading a bit about all the tasty briskets, so figured I would give it a try. Picked up an 8 pounder and rubbed it down with salt n cracked pepper. Sliced the fat cap in 1in squares. Temp is hanging around 220 deg. So guess it's going to be a waiting game now.

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[oldschoolbbq]

Diver, what are you cooking on?And what is your fuel???

 

[sdiver40]

Cooking on a Masterbuilt gas smokehouse. Hickory chips with a little cherry mixed in

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[sdiver40]

Well after 15hrs. Of smoke the Brisket is done. Took it to 190 then1hr. Of rest in the cooler. Started slicing and was amazed at how much juice was running out of it. Turned out to be very tender and tasty.
Sorry didn't get a pick before slicing.

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