Smoked my first brisket yesterday..it was a 10lber from W-World. I plastered on the mustard and coated it with CS rib rub and placed it immediately in the 55. I stuck the Nu-Temp 701 probe in the middle but closer to the deckle end. I took the brisket to 195F and it took 15 hours (1.5 hrs per pound). I wrapped the brisket in foil and placed it in an empty ice chest for a couple of hours...waiting on supper time to arrive. This had to be the best brisket I've ever had. My parents and my wife thought it was the best too..thanks to all those on the forum that have given helpful tips.

Congrats,

Briskets can be unpredictable and good ones always feel nice.