I just finished the best brisket ever!!!! I preped it with salt, pepper, garlic powder and Cabalas's all purpose seasoning. I put it into my SM008 at 9:00 pm and took it out at 3:00pm the next day. I cooked it at 225 degrees and used 1 piece of charcoal and 3 oz of mesquite. The outside temp when I started it was approx. 10 degrees. The smoker retained the heat, The brisket fell apart. Tender and moist. I am very inpressed with Cookshack!!!
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KIDDING!
