My South Carolina Steak Dinner

[Big gary]

I cook Packers, lots of fat in them. I run my pellet smoker nailed at 225.
I keep it there till I hit 195-200 internal temp on my brisket. 12-16 hours.
Allot of fat cooks off, and goes in the grease bucket.
I have never competed or cooked for money, but I have cooked a truck load of meat. Mine always shrinks. Started paper wrapping my briskets halfway thru the cook. A little tip I stole from Aaron Franklin's in Austin. I still have tons to learn!