Did our brisket in our Trager grill. Mesquite flavored pellets. Smoked at 225 degrees for 4 hours, then removed and sprayed with water and Worcestershire sauce, then wrap in butcher paper and smoked again until internal temp was 198 degrees (that took about another 5 hours or so). Our brisket was 12 lbs. Tasty!
I cook mine fat cap down, with thick cut bacon layer across the top at 200. After 5hours I wrap it in foil for another 5 hours or so until 195 degrees. I like to use "Butchers" rub and injection....I tired making my own rub..didn't turn out so good.....
I am using a 40" Grill Master that has been gutted. Didn't like any of the insides, so I replaced the wood chips bowl, water pan. Nothing fancy but we know,each other....your rig?
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