First brisket on my #2

[Carp210]

Started with a 10.58 lb choice packer.  After trimming the hard fat and cap to 1/4 inch it was a little long to fit on one shelf so instead of folding it I cut a little off of both the point and flat till it fit.  Cubed those ends and into the freezer till they firmed up then a double grind with my stand mixer.  Made four 7 oz patties that will go onto the gas grill next week.  No better flavor than ground brisket for a juicy burger.
I Injected the packer with a mixture of one can of low sodium beef broth, 2T of Accent and 1/2 stick of melted unsalted butter.   For the rub I did yellow mustard and Jim Baldridge Secret Seasoning then into the fridge to hang out.  Before it went into the smoker I coated all sides with lite coat Turbinado sugar and on the meat side I also put a lite coat of Montreal Steak seasoning.  Final weight was 7.25 lbs.

Onto the smoker at 4:00AM, third shelf down and point end to the rear at a angle. Could have done second shelf but was a little too close to my fixed probe. I put fat side down with Auber probe into the flat and the Mav in the point. Pan of hot water and 6.35 oz of hickory in foil boats toward the front.  Air temperature was 16 degrees so I started the cook at 250.  At 9:30AM the Auber was at 167(flat) and Mav was 172(point}.  I did not want to finish too early ( dinner planned for 6 to 6:30) so I turned the temp down to 225 for the remainder of the cook.  At this time I sprayed a 50/50 mixture of Worcestershire sauce and water and not planning to open again till it's done.  The wait is killing me.

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[DivotMaker]

Sounds good, Dave!  Any updates?

[Carp210]

At 4:20 pm the Auber hit my target temp in the flat of 195.The Maverick positioned in
the point read 201.  Total cook was 12 hrs 30 minute for 1.69 hrs per
lb.  Double wrapped in foil and into insulated cooler with towels for a
1 1/2 hr rest.  Probe went into point like butter but I had some
resistance in the flat. I would have continued a little longer but
dinner was planned.  Bark was perfect, firm and not too hard or soft.
Going into this cook I was a little concerned because I was mixing bits
and pieces of a few different recipes I had seen in posts and videos on
the net.  I'm always looking for something to improve on.  The overall
flavor on this cook was excellent.  Nothing jumped out it just all
worked together. Really brought out the beef flavor. The flat could
have been a little more tender.  The point was to die for.  Melt in your
mouth.  This was by far the best brisket I have ever smoked.  I hope the
photos show how juicy this really was.

The Auber was flawless,set it, flip a switch and forget it.
Once it locked in on a temperature it never moved, up or down.  This cook sealed the fate
of my old Weber.  I see no reason to keep it as I know it won't get used again so off to a new owner.  The only problem I
can see is what will I do with all my free time since I won't be tending
the fire.

[DivotMaker]

Nice job, Dave!  That briskie looks really good!

[Barrel99]

Looks yummy Dave!

[TmanEater]

Nice job Dave! I like how the slices were working out for ya. Good luck getting rid of the Weber.

[gregbooras]

Dave,

Looks good and I am sure it tasted great.

Greg