We are smoking a brisket on our new Pit Boss Austin XL Onyx! After trimming the brisket I put a mustard binder on it. Then the seasoning...first I add black pepper, then kosher salt, and lastly Lawry's season salt. I covered it in tin foil and set it in the fridge until early the next morning. I heat the smoker up to 350° Once it reaches that temp, I turn it back down to 250° or 255° until an internal temp of 204° is reached.
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Griddle Up!
And Remember to keep the Grill hot and the smoke rollin!
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