Well I've been having great luck with pork lately. Years ago I tried a brisket that turned into shoe leather. Ever since then I've been avoiding my nemesis. After plenty of reading and watching I decided its time to give it a shot again.
I followed Arron Franklins videos since he seems to be a brisket master. So it got a salt and pepper rub and tossed on over hickory.
Here it is 4 hours into the cook.
Pulled off after 11 hours
These aren't the best pics since it was shot after we had dinner.
Point
Flat
Was very good, I pulled when it was probe tender which happened to be 201f. Could have used more smoke since the ring is rather weak on this one.
All in all I have renewed my confidence I'm cooking it. The next round will get injected and a bit more complex rub. Overall it was a successful cook! My wife loved it so its a win!
"my kettle is more powerful it will do almost anything."