Well I didn't post last night no how my brosket turned out but it was late and I had a bit too much rum in me by the time it was done lol.
I ended up taking it out at around 10 pm which made it an 11.5 hour cook. The brisket had a pretty weird cut. Different thicknesses across it and a weird flap around the centre. So the IT was aroun 198-210 depending where I checked. Checking with a toothpick there were part that went in like butter and some that had a little bit of resistance. I then let it sit for about an hour wrapped in foil. I was hoping this would soften up those tougher parts.
Now I wouldn't call a great first brisket. But it def wasn't a complete failure. Some of it was like butter but there still were some tougher parts even after letting it rest. I would have let it smoke longer but I kinda wanted to eat before midnight because I got a couple young girls I have to get up with in the am lol. The bark on it was perfect though. Nice and cruchy. Very sweat with a little heat on the back end. Couldn't have asked for that to come out better.
I think I may try again in a couple weeks. The wife really liked it so it will prob be brought into a re rotation considering we can use leftovers for so many other meals.
Hers the brisket out of it's wrap and ready to be cut up
And here's mine and mamas midnight snack