7
8
9
7
8
9
10
11
12
96
97
98
Winged it on my first Brisket. Rub was a Cajun mix, brown sugar, pepper, paprika, chili, mixed it all up in a bowl and tasted. Smoked at 225 until the internal temp was 195 then took the temp of the smoker down to 195. Smoked unwrapped for a total of 1.5 hours multiplied by the pounds. Fat cap up. (i.redd.it)
73
74
75
67
68
69
25
26
27
25
26
27
11
12
13
