Smoked brisket and green chilies and roasted Brussels turned out bomb!!!

I tried getting the best bark possible with this cook and I wasn't disappointed. The only thing I could have done better was let it rest way longer than I did. Only let it sit 30 minutes before cutting in.

I was really fortunate that there wasn't too much trimming before I put the spices on. Whatever I did cut off, I boiled then dehydrated for dog treats.

White pepper, Laurie's garlic salt, msg, coriander powder, garlic powder and paprika for the rub. Smoked it for twelve hours using Apple wood chunks and mesquite lump charcoal. Kept the temperature floating around 250. No water pan or spraying.

The last two hours a sand storm came and the internal temperature went from 190 to 180. Then it started to rain because of the monsoon season here in AZ so I finished it in the oven and left the chilies on the smoker. The other things in the photo are potatoes. I just started on making volcano potatoes for tonight's dinner. They take forever to cook so cook ahead for the volcano potatoes💯