Well all this talk about brisket made me hungry I picked up a point on sale at the store and have it in the smoker as we speak. I work 3rdshift So I tossed it in there at 8pm
wont be foiling it this time unless I get home and I need it to cook a little faster. Will be pulling it at 196 IT and wrapping it foil and towels stick in cooler then a 3 hour drive to the cabin and it should be prime to slice and eat when we arrive!
