I've been wanting to try one his way for a while now. So I bought a small-ish, 10.72 lb. Angus choice packer to experiment. This was fairly well trimmed already, so I doubt I took off more than 1/2 lb of fat before smoking. This was kind of an odd one; the point was large and extended more than half way, so it was like 50/50 point and flat.
Fat side before trimming
Dusted with 50/50 coarse pepper and kosher salt (and a touch of granulated garlic, not part of Aaron's recipe, but I like it.)
Into the smoker last night around 10:45 pm, at 250°. Sorry no pics, but it was dark anyway. Loaded up my AMNPS with oak pellets and lit both sides. Then went to bed.
I had planned on wrapping it when it hit 165°-170°, but it cooked much faster than I anticipated. I checked the E-732 readout about 5 am, and it was already at 180°! I rushed outside to wrap in butcher paper, and it only took about another half hour to hit 195° from there. So for a 10 lb. brisket, it only took less than 7 hours of cooking time. AMNPS was completely burned through; I think the higher temp makes it burn a little faster than normal.
Shot of wrapped brisket in the cooler
And some quality control pieces sliced off.
Verdict: Not sure if it was the smaller brisket, higher temp, or a combo of both, but now I know I can start one this size in the morning instead of the night before, and still have it ready in time for dinner. I've had others go 24+ hours before.
The taste is really good; you really get that beef flavor coming through rather than the spice rub. And let's face it, some rubs do just get in the way of the meat.
No smoke ring, but that's okay.
The test pieces came from the small, thin end of the brisket, and I thought they could have been a little moister, but they still tasted great. I think the thicker parts, including the point will probably be just fine.