I fired up the pellet smoker tonight for an all-night brisket session at 225 degrees!! That smoky haze is already promising some serious tenderness and flavor in the morning. Yes my peller smoker does have a thermal insulation blanket on it... Which might be working too well as I keep getting temperature spikes in the first to hours of the cook. I will be hauling this beauty on the train ride to work. @Jeanine Delio save me some room in the six seater!!

Here are the prep pictures. This bad boy went for 17 pounds down to 12 pounds after trimming. I got about 3 pounds of meat trimming for brisket burgers and 2 pounds of fat for that liquid gold (beef tallow). I am going to throw this on the pellet smoker at 6pm at 225 degrees. It will cook for 12 hours and I will pull it at 6am, wrap it, put it in a BBQ blanket and bring it to the office!

Here are some memories from the last BBQ!