(hope this is the right place) have been cooking for so many others lately my wife wanted a brisket for us.
been on about 10 hours at 225 (fat cap down) only put pepper, salt, and a sprinkle of Cajun seasoning
I wrapped in BP, and took it to 205, let it rest in cambro one hour. then separated point and flat. wrapped flat in foil an put back in cambro
point ready to trim and cube up
sprinkled with rub, then sauce then finished product (2 more hours at 300)
here is the finished flat. a little dry at the end (perfect at part under the point) bark and smoke exactly where I want it
couple shots of cooker under umbrella (we have had a boatload of rain) and ramps I built to move cooker out of garage
