What did you season this with?
Did you rub it and go immediately into the smoker?
This seems like a good method for my next brisket cook. I'm going to try it on my new MAK when I get my heifer processed later this month.
Rubenray, I recall your first posts on the old forum about 7 or 8 years ago. You wanted to buy a pellet pit but it seemed that you were totally overwhelmed by the numbers available and had paralysis by analysis.
When you finally bought one you zoomed up the learning curve to the point where I consider you a pitmaster and look forward to your posts. Please continue to do so.
EDIT: Spelling