"Reformed Griller, Long Time Smoker, Self Engineered and Fabricated Offset Wood Burner, Texan by the grace of God... "Have Wood, Will Travel!" (so long as it is within the boundaries of my own back yard and not too far from the ol' beer cooler!)
I've got a brisket going tonight. No rub, this time... just a bit of salt, pepper and garlic powder. Real simple. I'm going to keep it on the smoke (hickory), really low and slow (220 degrees) until the internal temp hits 150. It's currently at 143 degrees so I suspect that the smoke ring formation is as good as its gonna get. I'm taking it up to 150 in hopes of possibly getting a bit more smoke penetration, as an experiment. After 'that' it gets wrapped and goes into the oven, on cruise control @ 205 degrees before I go to bed. 205 is my target temp and I'm gonna give it all night to work at getting close to that temp. I'll check it in the AM to see what I've got. If it needs more time I'll just load up my 1851 Navy revolver and pass the time by looking for old west outlaws lurking in my back yard.
Curious to see how this experiment turns out. I've never cheated on a brisket like this before!