So I am attempting my first brisket, 10# packer.
Planning on firing up the keg around 5 and planning on 12 hour cook around 225-250 and wrap after the stall.




I used a jack Daniels beef rub I have been dying to try, if this works out I will start to make my own rub, already making my own BBQ sauce.
Will take more pictures during the cook and afterwards.