Brisket 12.5 pounds

Trimmed fat Kept covered with towel in fridge overnight 0500 Removed from fridge 1 hour prior to cook Coated with salt, chili powder, garlic powder, onion powder, pepper 0600 Set on third rack, propped up on bread tin in order to fit Mix of cherry/hickory pellets in Amazn Smoke tube 250-275 degrees Checked bark at 1 hour and 4 hours Added more rub at 4 hours Crutched with paper around 160 (5-6 hours) Off cooker at 10 hour 15 minutes around 200 deg (probe tender) Resting in cooler wrapped in paper and towel

(July 18, 2020 - Yuma, AZ, USA)