Putting a 11lb beef brisket in the smoker tonight at 9. 225* for 14 hours. Rubbed with black pepper, salt, brown sugar, garlic powder and chipotle powder.
I will check on it at 6am and if and when it is at 165* I will wrap in pink paper and continue until 190* Remove at 190* wrap in foil, place in a cooler and let it rest for 2-3 hours.
Serving with homemade horseradish sauce on a toasted brioche bun with a side of cheesy potatoes.
The only beers on tap are Hefe, Fest and Barrel Aged Imperial Stout.