Decided on an overnight smoke, no foil, simple salt and pepper rub and hickory and maple for smoke.
Here's the timing:
1900 - preheated MES40 to 225 (which actually requires me to set it to 240)
1900 - 1930 trimmed and rubbed
1930 - lit up the AMNPS and attached mailbox mod
2000 - in to the MES the brisket went with Mav 733 taking ambient and meat temp
2400 - Brisket just over 140 IT and went to bed
0730 - brisket at about 183
0845 - brisket at 190 IT and started probing, still a few spots with some resistance
1000 - brisket hits 195 IT and very little resistance all over, wrapped in double layer of foil and in to a cooler with some towels. Total cook time 14 hrs
1240 - got home from running errands, unwrapped and removed point to make burnt ends tomorrow and sliced up some of the flat for a sammy
The flat was a little dry but very tender! Bent and pulled apart with ease. Bark was still very firm and had a great bite to it...maybe too much. Any ideas on how to reduce the firmness of the bark without the foil wrap? Would some liquid in a drip pan help? The whole smoke seemed easier than I expected but I think that all the great info on this site helped me feel confident. I slept through the stall also and I think that kept me from worrying about it.
Overall I consider this first brisket a success! I was prepared to have either chewy or dry crumbly brisket but luckily landed right in the middle. I think I overtrimmed the brisket and will probably leave more fat on the next time around.
I only took a finished pic as I got too hungry while slicing a bit for a sandwich. I might warm the flat later with a little beef broth for dinner and will try to remember to take some sliced pics.
Edited by DirtyDuc83 - 2/7/15 at 2:10pm