New to the forum but last weekend i finally jumped to big boy BBQ, after doing just ribs and porkbutts for ages i did my first brisket! Picked up this 13 pound brisket trimmed most of the fat off it to 1/4 of an inch. Also squared it up a bit then rubbed it with 50/50 kosher salt and coarse ground pepper, cooked it on my offset for about 11 1/2 hours at about 275-285 degrees using just white oak. Wrapped it in butcher paper about 7 1/2 hours in pulled it off around 195 internal temp cause it felt super tender when i picked it up, boy was it tasty so moist and juicy cant wait to do another one
