Well back to work with the parts for the smoker. Changed out the chamber temp probe and control board and decided brisket for thanksgiving. Seasoned up with SPOG, put it on at 11 pm set on smoke till 6 am then turned it up to 225. It was 10.5# after trimming so I didn't want it done at 8 am. 1pm it ended up probe tender and done @ 201 IT. Separated the point wrapped the flat and put in cooler until 4. Cut and cubed it up dressed and in the smoker until 4. and pulled. Also did up some homemade beans but they missed the picture.
Happy Thanksgiving to all our fellow Canucks out there
Happy Thanksgiving to all our fellow Canucks out there
