I normally just do pork, but thought I would give the brisket a try. Didn't have a lot of time so just bathed it in yellow mustard and coated with cookshack rib rub. Put it in 225 at 11 pm and took it out around noon the next day. I never opened the door except twice to move the temperature probe. I was getting some very high readings twice so I figure it was in the fat. Simple was great!
On a side note, just finished my outdoor kitchen with a built in Cookshack, looks great. I'll try to get some pictures to Okie.
Original Post