Alright, your cooker is as good as your brisket.
Found a trimmed small brisket at the store.
Sprinkled it with salt, coarse ground pepper, garlic and onion powder.
PBC was running hot as hell, 325. Or could just be me, I'm a big fan of kingsford competition charcoal
That thing came up to 160 in no time, before it even caramilized properly.
BUT it was FANTASTIC!!
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