I smoked a beef brisket on my 94 gallon offset smoker for the 4th of July. It turned out great! Seasoned it with sea salt, 16 mesh black pepper, and some garlic powder. Cooked it using hickory wood and sprayed it with 1/2 apple cider vinegar, some Worcestershire sauce and water. Smoked uncovered for about 6.5hours and wrapped for about 3.5 hours. 1.5 hours rest and it was ready to eat! Average cook temp was around 280°F. The brisket started around 14.5lbs but was probably 11-12lbs after trimming. Hope you enjoy the video!