Thanks! I just finished getting 'er ready. Used a mustard base, and a rub of equal parts course ground pepper, paprika & kosher salt. Zipped 'er up in the vacuum sealer and shoved 'er back in the fridge till tomorrow night.
Planning on using hickory. I usually like Oak but I don't have any at the moment. I did find a place in Houston that has fruitawood and stopped there a couple of weeks ago and picked up some peach and maple. I'm debating mixing in a small block of the Maple into the smoke box. Not sure.
I haven't run into any problems yet in my SI smoker but in my Old Smokey, if I place the fat cap up, the meat side would be tough on the non fat cap side. And as with your brisket, mine doesn't have any fat on the flat on the non-cap side. So, I'll probably go with Fat Cap Down so that it doesn't burn.
I do plan on adding a can full of apple juice or beer in the smoker to keep the moisture level up.
I'll go about 220F until I hit 190, no peaky. Then, wrap it and throw it in the cooler for a nice rest before slicing.
I decided to try injecting and maybe using a little instacure on the next brisket.
Nothing that I have smoke so far in my No. 3 has been anything less than stellar! Even the ribs which I will attempt to make better, were the best I have ever made. And everyone who had them absolutely loved them.
I'm loving the No. 3! Looking forward to my next purchase... an Auber!