So today I'm going to try a brisket. We got a 3lbs brisket. So far, I've injected it with beef broth and rubbed it with paprika, brown sugar, garlic powder, onion powder, oregano, salt and pepper. This sat overnight. The plan today is to smoke with Jack Daniel's Oak barrel chips on the Masterforge MES30 clone. Smoke to 165deg then wrap in foil in a pan with more broth and take it all the way up to 210ish to be able to pull/shred it for tacos. I'll let it rest in the cooler before pulling it. It just started to rain... wish me luck!