Looks great so far!
Doing first overnighter and first brisket tomorrow - advice appreciated - adding pictures - Page 2
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It was holding steady at 232 from 7 to 11 last night so I went to bed. When I woke up this morning the smoker had gotten down to 217 and the internal temperature of the brisket is at 183 measured at the flat. I opened a vent slightly and the smoker is up to 226. Should I take it off now and separate the point and flat and put the point back on the smoker?
Here's what it looks like right now. Smells pretty darn good too. I used an insta-read thermometer and it went right in with little or no resistance. I was surprised because this thing was close to 16 pounds and it cooked to where it is now in 13 hours. It was 7:30 central when I got up and the internal temperature was at 183 and I put it on last night at 6:35. Hopefully because it is a good cut of meat.
I separated them when the flat was at 185. I foiled the flat and put in the microwave. I foiled the point and put it back on the smoker.
Yes, the point hit 201 and I put more foil on it and put in the microwave with the flat to let them rest.
I put a pan under the brisket during smoking to catch all the juices from the brisket. Do I just dip the meat in this or is there some special way to make au jus sauce???