Status Update:
I dedided to get up at 4:00 am instead, the brisket was only 7 lbs and I trimmed some of the fat, I figured she would be close by 1:00pm.
I put good rubbing on her, I used a little paprika, pork seasoning, 5 blended peppercorns, garlic, mustard seed, and onion powder.
At Midnight I pulled the Super Brisket out of the fridge, Injected some beef broth + Worscheshire mixture into her. I went to bed for a few hours to let her breath.
Alarm went of at 3:59, scared the begesus out of me. Stumbled out of bed, and headed down to get things fired up.
Took about 15 minutes and got things going. Put the Super Brisket on at 4:25 am. I was so excited, err tired, I forgot to put water in my water pan. filled the water and closed her up.
I waited up till about 5:30 making sure I had the vents set right and held where I wanted it. It started off at 248, and held right there till I decided I needed a little bit more sleep.
I woke back up about 8:30 and walked outside to see the thin blue coming out.
Temps were looking good, It was up at 256, and decided no need to peek inside. I sprayed some mist in thru the vent on top.
At 9:30 I decided I needed to peek.
She was looking mighty good. I could smell that nice beef aroma when I popped the lid.
I mopped her a bit with apple juice and put the lid back on.
Grate temps climbing back up to about 255-260.
My internal temp is allready at 165, I carved the point down some, not sure if thats the best or not. She might be done a little early, however She can rest in the cooler for a while.
So Im not sure if i should flip it or not. It looks great the way it is. Not really sure since this is my first brisket.
Its 10:15 now, I'm gonna have some hot wings for lunch, and pre game. I think as soon as she gets to 170 I will foil her up with some juice and get her to 190. Then to the cooler.
If she pops off sooner, will I be able to keep her warm in the cooler for 3 hours? She should still be hot enough?
Now, I need to think of finishing sauce...
Stay Tuned.
