well with ike swirrling over head i had one heck of a time. i got my brisket on saturday afternoon and planned to have it done early am. but the temps i had a hard time keeping at ideal. i had it on untill 3 am and still wasnt satisfied in the tenderness. so i was forced to cheat. we have a digital oven and after 11 hrs on the brinkman smoker i foiled with 3 layers. and placed fat up in the oven at 235 for an additional 5 hrs. so it shut off at 10am. and i left it in there foiled and undisturbed untill 2pm. and look at these pics. the smoker did its job with smoke and flavor and the oven finished her up for me while i slept. i couldnt manage temps asleep. but it was absoultly awesome. one of the best ive done and wouldnt hesitate to finish like that again if i had to. also i did sear it over flaming charcoal before smoking. not till black just like the edge you would want on a steak. to hold moisture. i mopped it with apple juice and maple syrup mix while smoking.
heres right before i foiled to pop in oven at 3am.
tools needed to carve. 2 forks. it wouldnt even let me move with a fork. fell apart.
so i had some shredded brisket sammies with horseradish sauce while watching the race today. im a happy man. doing a fatty tomorrow. that will be a first. and no darn rain tomorrow. weve had about a foot in the past 2 weeks.