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okay, so i cooked my aussie brisket yesterday. after four hours, i layered bacon on the inside, and rolled it up. wrapped for a couple hours, then unwrapped, total cook time was about 10 hours. i got to try a couple bites when i cut it up and it was awesome and tender. had to go back down stairs, when i came back up it was gone. was just too small and we had about 15 family members over. i did smoke some sausages and chicken drumsticks too. the photo isnt the greatest as the fat cap is on top when i cut it. used hickory and cherry wood.
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