Haha thanks guys!
Here is a like to some of our property 
I’ll break the Brosket down fir you. It’s definately intimidating until you do it…
- Rub liberally with kosher salt and pepper
- Put on smoker 225
- Leave it alone
- When it stalls out at 150°f take it out, wrap it tightly in a couple layers if foil or butchers paper and put back in.
- Take out when around 195°f wrap in a towel and place in a cooler as long as needed. (Minimum 40 mins)