BRISKET for my fam’s “Thankful-Xmas” tomorrow

-20Lb Prime whole brisket -Trimmed off 2lbs of fat -18lbs at time of cook start at 10pm Central -225f in pit boss pro series (v1) vertical smoker -Injected with Texas Oil Dust Cowcutta -French’s yellow mustard binder -Killer Hog’s The BBQ Rub as a light base layer season -Meat Mitch Steer Season moderately heavy second season layer

Will try to remember to update and edit as cook progresses. Supposed to serve at 3PM tomorrow.