I didn't get around to live posting this as I was entertaining some guests, but better late than never.
I started with a 13lb packer that I rubbed Thursday night with a 50/50 mix of turbinado sugar and Tatonka Dust and put on the WSM at midnight at 250F.
I experimented a little bit this time for fun. I smoked this one fat cap down for the entire smoke (unwrapped) and mopped with CheffJJ's Brisket Multi-Mop sauce on the meaty side every hour or so until IT was at 180F.
Finished IT was 196F when the toothpick test passed. Separated the flat and wrapped in butcher's paper and let rest in te cooler for 2 hours while I made burnt ends and got some other fixin's ready.
Served brisket with Rivet's Kansas City Style Brisket Finishing Sauce (Good Stuff!)
I feel this was my best brisket yet.
Rubbed and waiting
The morning after peek while breakfast goes on
Ready for separation (I seem to have lost all the burnt ends pics )
Flat after resting, ready to be sliced
Plated up with a fresh garden salad and some southwest style smoked stuffed mushrooms.
Overall a really good smoke, will be doing this method again.
Thanks for looking and Happy 4th to the folks in the south!