Bought a 13# choice packer from sams club. Rubbed down with salt, pepper, onion powder, granulated garlic, paprika and light brown sugar. Just put it on the WSM which I have got going at 230 right now. Put the brisket on at 1620. I am thinking of dropping the temperature down to closer to 200-210 because I have until 2p tomorrow until I need it done. Right now I have it directly on the rack with a pan under it to catch juices. Is it better to put the brisket directly in a foil fan to save the juice or just catch them under the rack? I also injected it with beef broth. This is the first time I have done that so we will se how that goes. I'm planning on separating the flat from the point, what is the best temp to do this at I have been reading 175 is this the best temp to separate them at? Also planning on doing three racks of baby backs, 2 or 3 fatties, dutch's wicked baked beans, stuffed mushrooms, and jalapeno poppers. Will post pics.
Heres the packer rubbed before going on the smoker.
Next is gonna be the picture of it on the smoker.