Thank you for your condolences
"Little miracles of love".
Yes indeed, What an accurate phrase! And to think some people say there isn't a God, who blesses us, deserved or not.
On to the smoke...
I smoked for 6 hours constantly. If I hadn't been to tired and stressed from life's happenings, I would've kept it in smoke longer before foiling.
I kept it mostly in the in the 250* - 285 * range.
Smoker was at 325* for 1st half hour or so, until I got it evened out at 270* Used Hickory chunk only 1st hour.
Some high spikes and some very low temps after start. Usually corrected with just vent adjustment Last couple or 3 hours it took more charcoal added, to get temps back up. Same as anything else.
I did spritz it with water from time to time. By spritz, I mean Mist actually. No stream, just a light spray of water. I know the thin water coating will cool, by evaporation, but it also lets beef take more smoke. It works for me anyway. I only use water. No rub fell off.
After 1st hour, I decided to test the AMNPS out with a higher smoke temp in chamber. Used Pit-master choice in it.
SFB was still running hot, so I had to cracked my lid on Chargriller to keep temps in range. AMNPS work great for about 3 hours, then went out when I closed lid tightly. I think I did too good of a job of sealing my CG up. LOL Thinking of putting in a 3/8" or 1/2" fitting, in the lid, for air supply for AMNPS, then I can cap off when not using AMNPS. With a small supply of air, I doubt the smoker would have quit on me.
I Love that little thing! Added hickory and apple chunks to finish smoking.
It stalled last hour or soof smoking at 157* - 160*. Foiled and put in oven at 270* for 3 hours until it hit 198*. took out and temp rose to 200*
Let temps drop still foiled. Tested taste at 170* and became a believer in home smoked brisket.
Finally put in fridge at 5:00 am after placing in new foil wrap, and saving all juice from other.
Noboundaries, your are preaching to the choir on saving juices.
I always have more than twice as much stock, broth, juice than I have similar meat in freezer. I just cant toss it away! LOL
Not only did I save the juice, but I saved all trimming fat from it after separating point from flat, and cooked it down with lots of onions, carrots . and celery, like I do stock, and am letting it chill to separate fat by tomorrow. I was a soon-after depression baby. My parents example of saving, and using everything, has not left me.
Rub was light. I thought I had made too much, but actually could have use a bit more. It was enough though. Great flavor, without the powdery flavor I hate. Light is better in my opinion.
I used, roughly guessing, cause I don't measure rubs.
2 parts Kosher Salt
1 1/2 part fresh. medium ground pepper ( For myself, I would used 2 parts of course grind)
1 part Cumin
1 part Garlic Powder
1 part Onion powder. (I used my homemade roasted onion powder, A great flavor.)
1 part Dried Thyme
1 part Chile powder
1/2 part Dried Rosemary, (fresh is better)
I seldom use same rub or seasoning each time for anything. I always just eyeball, smell it, and use instinct. Usually turns out OK.
I applied it just before putting on smoker. Tasted good to me.
I'm thinking that our friend Marilyn is gonna love this! (If there is any left to take to her. <grin>)
I also think I will just slice up the point for her as it not as fatty as most as I expected, and skip burnt ends this time. Would rather try burnt ends myself first, before offering them to other people when I don't know what I am doing. I've never tasted burnt ends, but I've got a good idea how they are.
Only thing left now, is pics after I slice it, if I remember, tomorrow.
I know one thing now... I like brisket done right! Is that a good or bad thing?