jkief
is one Smokin' Farker
So pic is how the Workhorse was set up. Brisket in front was dry brined in salt, pepper, garlic, and a touch of MSG. Second was dry brined in Black Ops and a touch of MSG. Black ops was in rear, SPG in front and full size pan of fat rendering in pan. Smoked for 8 hours then pulled, wrapped in butcher paper and cling wrap, and held at 150 in Non-convection toaster oven. The bottom righ thermometer near firebox read about 275-300 most of the cook. Bottom left near collector plate read 200-225 most of the cook. 2 separate external probes read 225-250 most of the cook. SPG Brisket in front had really good bark but probably 30 minutes undercooked for my liking, but still tender. Black Ops brisket had a spot of the point that got crazy overcooked, so I assume it was my crappy brisket cutting skills. Overall, the brisket was a hit. I personally preferred the complex flavor of the black ops but I’m splitting hairs at that point. Not sure why the thermometer was so far off…