northerner78
Fire Starter
Did a brisket tonight. Rinsed it dryed it. Cut cross hatches on the top. Rubbed on the season packet. Set the temp for 240°, used apple wood. I used a wireless probe and took it to 180°. All I can say is it's perfect. Juicy as all get out and it just melted in your mouth. Smoker is functioning very well.
