Seasoned up a 13 lb brisket with GOSP. Also not using any mop this go round.
Dropped it in the Smokemaster Offset pit at 1:00 am. Setup the probes from the new Maverick 732.
About 28 degrees outside. Used some lump, mesquite and few sticks of apple. Needed to burn some sticks in the stick burner.
At about 1 pm today pulled from the pit and wrapped in foil.
Everyone enjoyed an early lunch. Looking forward to some "leftovers" during the Super Bowl after a day on the slopes on Sunday.
Also, made some pintos and slaw while the brisket was on the pit.