After reading all the threads about briskets I decided to try my first, I was both excited and nervous. I decided to go with just a basic salt and pepper rub, a little beef broth injection and used 2 big chunks of oak and some cherry for the smoke. The brisket started out at just over 16# but I trimmed a lot of hard fat off and ended up taking off a bit of meat with it in the process. The plan was to start it in the evening and let it go all night. Eventually the nerves and excitement got to me so I put the brisket on the smoker just after 7pm with the plan of checking the temps every hour through the night with the expectation of it taking around 16 hours. Well by 11:30 the IT of both the point and flat were at or just about at 160ºF so I went out and wrapped the brisket in aluminum foil and sprayed it with some broth, I had chose this method because I wanted to try and give it the best chance of not drying out. At 2:30am the IT of the point was 202ºF and the flat was 204ºF so I pulled it off did my best to check for prob tenderness, let the steam out re-wrapped it and put it in the cooler. At 5:30am I got up and took it out of the cooler and decided to slice it up, and nibble of course. The flat was a little dry but there was a bit of moisture and the point was awesome, I cut the point in half to slice it up and when I grabbed the second half I wasn't paying attention and sliced most of it in the wrong direction, with the grain DOH!!!!! I forgot to take a picture of the properly sliced part of the point cause I was frustrated with myself. This wasn't made for a particular meal it was done as a test to see how it would go.
