So some of you helped me out on my past post about smoking my first brisket...and here is the promised Q-View
wanted this done by noon the next day for some friends that were helping me tear down a wall outside of my house. Started it up around midnight and by 230am it had come up to 165 degrees! i started to freak out because i thought it'd be done soon and be cold by noon the next day. But i checked it every 45 mins for the next couple hours and realized it had hit its plateau.
so i finally got to bed around 3am and sleep till 730am. got up and it was still about 175-176. added some more wood and let it smoke. finally around 9am it was done. Wrapped in alum. foil and placed in cooler. finally took it out around 1pm and cut it up!
i thought i was cutting it across the grain but my friend said it was really tough. so i turned the brisket 90 degrees and cut more..the fans were happy! this was an awesome brisket.
I used Texas BBQ Rub and Worcester sauce. No injection.
and here are some pics
Trimmed and rubbed..i left a good deal of the fat cap still on
Final product cooked and rested