Just reporting back on the brisket I did this weekend based on this post. I took the smoker out to our desert property to do the brisket out there - forgot all my thermometers, didn't even have the one for the smoker. Just decided to time it instead. Smoker was set at 230 degrees. Started fat side down for 3 hours, flipped it, went another 3 hours, flipped in into a pan for 3 hours, and then flipped so the fat side was up at which point I added some consomme to the pan. Let that go for 2 hours - started checking every hour with the toothpick. It went about 16 hours total before the toothpick slid in smoothly. Then I wrapped it in foil and towel and let it rest while I made ribs, so about 6 hours. It was still hot when I unwrapped it. I then trimmed the fat off and separated the point. Yeah, I know I was supposed to do that before and cube it and put it back on the grill, but I decided to wait and I cubed it and sliced the flat all at the same time. Y'all, it was the best brisket I have ever tasted, let alone made myself. I kid you not, it was GONE in a matter of minutes. 12 lbs of brisket for 10 people + ribs and the whole family was in a food coma, lol. I have lots of leftover ribs, but NO brisket. BTW - used the same rub recipe from
solaryellow
. Delicious. Thanks for posting this.