Hey all this will be a fun test. First time doing a brisket and we are doing one at work. Picked up a 9# Brisket already vacuum packet just needed to score and then cover with rub.
Here it is resting comfortably in the fridge all wrapped up and ready to go on smoker at 1 am. planning to eat around 5-6 pm tomorrow. Going to cook at around 275 F (hopefully weather will let me stay there) and pull around 200-210 F (pending toothpick test).
Will post more pics as the night goes along, going to have helper cooks while i sleep and then be back to work in mid morning.