Smoked a 10 pound Brisket using my Pit Boss Copperhead 5 pellet smoker. I season it using Morton’s Steak Seasoning, I smoked it using Pit Boss Hickory pellets for 15 hours at 200 degrees till it reach an internal temperature of 195-200. Once I pulled it out of the smoker I wrapped it in foil and let it sit for an hour before cutting. Came Out Great.

Thanks for watching.

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