needless to say, im happy with the results
cooked at 275 till it hit 160 then foiled to 203. Think it took about 5 hours total, rested for two. I had my pid controller hooked up and it kept the temp steady all day. Also used royal oak charcoal. Rubbed with the garlic onion paste from the smoking meat cookbook. I injected with about a cup of beef broth. Also it was a certified Angus choice brisket