Congratulations! It's hard to beat that price!Picked this up for $25 today. Can't wait to learn about fire management.
LovelySmoked a 19.4 lb Brisket last weekend. Turned out great everything was very tender and juicy!
I used my Pitboss Pellet grill and put the brisket on at 10:30 PM. Set the smoker temp to 225F.
The next morning when I woke up at 7 AM, the internal temp on the flat of the brisket was 150F, so I wrapped it tightly in tinfoil and ramped the smoker temp up just slightly to 250F.
I pulled it off the smoker when the probe easily went through every part of brisket. Internal temp was about 215F. Total smoke time, 14 hours.
I let it rest for nearly 2 hours in the foil (very important!).
The rub I used was 50/50 black pepper and kosher salt, but I also though in a few tablespoons of Seasoning Salt and Chili Powder.