Lit up a few coals and filled the charcoal pan in my WSM this morning and put it all together with a 13.44lb Choice grade Angus brisket and two 7.5lb pork butts at 2am. Smoker hovered around 215-225 from 2am-3am so i went to bed. Got up and checked at 6am and the smoker was closer to 240-245 so closed one of the rear vents and went back to bed. At 7:30 my 3yr old son woke me up and after getting him settled I saw about 240 on the smoker.
At 165 i pulled all three pieces of meat and wrapped the butts in foil and put the brisket in an aluminum pan and covered with foil. That was probably just before 9am. Here it is 11:10am and my brisket is at 193. It was pretty LOW fat content so I hope it doesn't come out dry after heating so quickly. I guess i'll start tooth pick testing it now and pull when tender...if that can happen.
The pork is at 181 on its way to 200 when i pull it and let it rest.
Party isn't until 5 so the meat has once again played the spoiler here. Hope i can just keep the flat tightly wrapped and resting in a cooler for a few hours until eats. in the mean time i plan to pull off the point, cube it, roll it in the rub i used and put them back in the foil pan to make burnt ends. At least those will be good appetizers about 3 when people start showing up.
...And i've totally omitted that this is for my father inlaw's 60th b-day.