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10lb brisket pre-trimmed weight. Approx 8lbs when it went into the smoker.
12 hours in the smoke, I put it in the smoker at 4:00am this morning, at 250deg F. After 6 hours I reduced the temperature to 225 deg F. Pulled at 4:00pm at 206 deg F internal temperature, and let rest for almost 2 hours.
It was tender and moist, with great flavor.
Rub was a light application of salt, pepper and cumin. I wanted the cooling process to govern the flavor, and avoid an overpowering rub. I trimmed and rubbed last night, and the meat sat in the fridge uncovered for around 8 hours to develop a pellicle.
This was great. So far my favorites are ribs and brisket. I have also done pork shoulder and fish, both were good.
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