I wanted to try a brisket on the new Memphis Pro...
I removed part of the fat cap, seasoned with a simple salt and pepper mix...
Placed a drip pan of beer and wild onions under the meat, then smoked at 225 using hickory.
The brisket smoked for about 9 hours until reaching an internal temperature of 190.. I pulled it off the heat and wrapped to rest.
I couldn't wait any longer... I cut off a few slices and built a sandwich topped with Billy Sim's Boot Kickin' Hot Q sauce.
I had to smoosh the sandwich down to be able to eat it...but the flavor was great! :)