Joined the forum a few days ago in preparation for my 1st attempt at a brisket. I’ve learned over the years, motorcycle forums mostly that this is the place for valuable info. I wasn’t disappointed here either. I went with a Rec Tec 590 3 months ago and have been having a ball. Ribs, chicken, chops, steaks, fish, burgers, etc... And a small 3lb corned beef brisket for practice. The 18lb brisket was a gift from my neighbor for helping him with a wiring project. I would have never soloed on one that big. I’m sure it wasn’t perfect but it fed 10 adults and 10 kids and all seemed to enjoy. 17 1/2 hours smoke time @225 deg. The pink butcher paper hadn’t shown up in time so used unwaxed parchment paper Instead. Seemed to work fine. I did inject 24 oz of beef broth and seasoned with course pepper and kosher salt. One tip I learned here: placing the point over the heat source kept the temps within a couple degrees between point and flat. One concern was the flat over cooking and drying out. Anyway it turned out juicy, flavorful, with a crunchy bark about a 1/4 inch thick. Should have taken a pic right off off the grill but this was all that was left the next morning
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