Second brisket attemp early tomorrow

DaveOmak said:

Kevin, morning....  I'd leave it whole... It will take the same time to cook, or close to it...    Cook to 190 ish for slicing..... wrap and let rest before slicing...   each piece of meat is different so judging how tender it will be and how long to cook is a guess.... also, try the toothpick method at 190... see if the toothpick slides in the meat fairly easily...  that a pretty good test of doneness...  

Dave

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Thanks Dave. Unfortunately I already halved it. I realized it was to long to fit on the MES 30 rack whole anyways so there really wasn't an option.

I got just a slightly later start than I wanted, got everything in just before 7 with the smoker preheating. I decided to through the meat in a little early when the smoker temp was at 190 even though I'm going for 250. Its 7:35 now and its already recovered to 219 and I have the AMNPS started. I think I should be at temp with the AMNPS loaded within the next 10 minutes.

I'm thinking I should be fine for a 7:00 dinner time. I have 2 4lb brisket flats and 2 4lb pork butts going in. I'm figuring 2 hours per pound puts me at 3:00 + 2 hours CYA time is 5:00 and a 1- 2 hour cooler rest puts me at 6-7:00.

Q-view to come during the process.