I BBQ'd up a 17 pound full packer brisket for Valentines day dinner but decided to do an all night cook that night, so we had it a day late. It was worth the wait. Thought I would share some pic's with you.
Trimmed and Rubbed ready for the Pellet Stove.

Internal Temp at 165 ready for wrapping.


Up to temp and Ready for a 3 hour rest.


Sliced up and ready to eat!


There were just enough left overs for a few sandwiches for fishing.
