I’m gonna smoke my brisket for food bark and internal temp of about 165. Then I’m gonna finish it off in my oven. I’m gonna save some pellets by doing this. I am still using my rub of salt, pepper and garlic powder. Let’s see how it goes.
Nice, looks good. I still haven't done a brisket yet.
Mainly I never did one because of the size - it is just me, my wife and 2 daughters. They like when I smoke food but they do not eat a lot. An 8 pound pork butt will last us all week. If I did a huge brisket I would end up throwing a lot of it out because even with a small pork butt we end up tossing some by the end of the week. They just don't eat a whole lot.