Fire is already going. I have hickory and cherry chunks for smoke. Brisket is just salt, pepper, and garlic.
At the 3 hour mark, brisket was 130 degrees internal. Smoker is running around 225 degrees.
It is getting there. The brisket hit a stall 7 hours in. Bumped up the smoker temps to 300.
It was done in about 9 – 9.5 hours. Internal temp was 192 or so. Let it rest for 45 minutes while I cooked the remaining items
Sliced flat then point.
Table with sides