My finished brisket on my new offset smoker and the 2nd one I've ever done. I probably could have let it go a little longer but it tastes great. Salt & pepper was all I used for a rub and I injected the brisket with beef broth prior to smoking.
I had a little trouble maintaining a constant temperature in the cooking chamber but hopefully, I'll get better with practice. Tomorrow, I am expecting delivery of a baffle plate that should help spread the heat more evenly and I plan on applying some hi-temp gasket tape around the doors to help keep heat and smoke in too.





