Went to Chef's Store and picked up 2 Briskets.
Did the following:
1. Brisket was injected with Kosmos Reserve Blend Brisket Injection
2. Into fridge overnight
3. Rub with Pitmaker Don Brisket Rub
4. Onto Blaz'n Grid Iron Pit around 9 PM @ 180 degrees. Used 1/3 Lumberjack Maple, 1/3 Lumberjack Cherry, and 1/3 B&B Hickory Pellets
5. Augment with Blaz'n Smoker Pro
6. Around 8 AM or so put Briskets in foil pan and added can of Beef Consomme. Covered with foil lid
7. Turned up pit to 250 degrees and cooked until 205 degrees. I normally go to 198 but they needed more time
8. Remove point from flat. Flat into Cambro to rest
9. Cut off point and made burnt ends (Daughter loves them). Put back on pit for 2 more hours.
Was one of my better cooks. Loved the flavor.