Elevator-dude
New member
I'm finally over the first brisket worries!! 11 1/2 Lb prime packer from sam's, prepped thursday night trimmed about 1 1/2 lbs of fat rubbed with equal parts coarse grind black pepper and kosher salt and 1/4 part Tony chachere creole seasoning wrapped and stuck in the fridge, got home from work friday to a ready and waiting smoker with 8oz hickory, loaded the brisket about 6pm at 225*. closed the door expecting 12 to 15 hour smoke, well lo and behold my temp alarm went off around 2am 195* done the tooth pick test and was like "butter" everywhere, pulled wrapped in foil with a little drip pan goodness and stuck in the yeti with a couple towels and let it rest for about 4 hours pulled from cooler and held in a 150* over. The results were it was absolutely wonderful!!!! but I can't take all the credit the Smoking-it 2 done all the work!!
