I bought a gas smoker a couple of weeks ago and first cook was a thin piece of brisket. Made my own rub with salt/pepper/chilli/cumin/garlic powder/onion powder/paprika

I used one of those ez-temp thermometers to monitor temps from inside the house - kept the smoker temp between 200-250 and watched the meat go up gradually.
Once the meat got to 165 I pulled it off and double wrapped it in foil, and put it back in for a couple more hours to 200-205, then just tested the meat with a probe and pulled them off once it slid through like butter.

Came out a treat - hoping to find some decent pork ribs and doing another cook next weekend!

Will also want a nice thick bit of brisket next time too!

Found a group of facebook - Barbeque club of Australia - that has a whole community of people dedicated to meat and bbq.

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