Experiment #1- works great.
Had to open the garage a bit and run a vent out the crack.
Experiment #2- We will see
Got the brisket flat ready yesterday to sit over night. Nothing fancy, just SPOG and a little broth. Put it on the MES at 9:30 (mount. time). Smoker is running 235 (just want to be different, everybody seems to like 225 or 250 or 300) and the brisket is cooking away. Decided to throw on a rack of baby backs for tomorrow since my smoker will be occupied with Cajun Pork Jerky.
It hit 165 at 1:30 so I wrapped in foil and back in it went. I put some more broth with some minced garlic and a little more seasoning in the foil. I'm planning to start tooth picking at 190 degrees. Once it's ready I'll wrap in a towel and rest in a cooler for 2ish hours.
Experiment #3 - Looks good but time will tell.
Decided to do an ABT twist on some mushrooms. Browned some of my homemade breakfast sausage and mixed with cream cheese. Took the stem out of the mushroom and filled it. Wrapped with a half strip of bacon and topped with Jeffs Rub. They will go on when the brisket comes of to rest.
By the way, my Great Dane loves NASCAR, he didn't miss a lap!
Thanks for looking and any pointers would be appreciated.