Hello all. I have taken so much from everyone, so thought it is time to give back. i have learned alot from all the posts.
Above is a pork shoulder (thermometer inserted), and below is a brisket. Pork size is 4.75 lbs and the brisket 5.75. Both have been on for 9.5 hours at about 205. The pork is currently stalling out at 160. I hope to have both ready for lunch around noon. Big issue i have had is grossly underestimating time to cook. I just purchased a IQ 110 to regulate my temperature, which has worked fantastic. all of the magic is happening in a big steel keg. IQ allowed me to put meat on and go to bed. I still could not sleep. . . too much worry about my precious meat!
This is my first brisket in the bsk. The pork butts have come out great in the past (getting them up to 185 internal temp and then pulling). ribs have been so so - likely due to temp problems. I am not sure what i really have in this brisket. It looks almost like a flat, but it has a thick fat cap that covers the entire piece of meat. I thought it may be a point due to the large fat cap. obviously not the whole packer brisket. I will post pic when i take off.
Here's a link to my rub - http://www.myfoxdfw.com/story/19262226/tim-byres-bbq-beef-coffee-cure