Well that brisket is on.

[Mosca]

Roast hit the BGE at almost exactly midnight. The weather isn't as bad as originally forecast, but it isn't nice, either. About 37* and light rain, with heavier rain in the wee hours and toward morning.

The bottom rack has the flat and is holding a nice steady 225*, the upper rack holds the point and is at 262. They tend to even out after an hour or two. Plastic bags cover the monitors, and I jimmied a rain cap for the upper vent. And it's off to bed and let's see what surprises tomorrow brings!

[Jerod Broussard]

That "jimmie" on the top looks like you ready for a trip to Mars.

[GadjetGriller]

or to keep the government (or little green men) from scanning his mind Aaa I mean his brisket.

[GadjetGriller]

As dreams of Smoked Brisket danced in their heads!! You are a true Pitmaster!! (I was suppose to do a couple of racks of Ribs for a friends Birthday, not for a party or anything I just do that for him ever B day, It was way to windy and around 15 degrees hes getting them mid week!! lol)

[Nate]

Would tell you good luck but know you don't need it. I'm sure you and your family will enjoy a fine feast and your daughter will appreciate your efforts to make her trip home special.

[PaulstheRibList]

#OvernightFun

[Mosca]

Got the Maverick on the nightstand. At 5AM when I got up to pee, the upper rack was 223 and the upper brisket was 150ish, I don't remember exactly. I went to the door to check the lower rack, it was 233. So I left everything alone and went back to bed.

Now it's 8:30AM, the upper rack is 216 and the upper brisket is 171. I'll take a shower and check the coals, but I'm not worried. 216 is probably okay considering it's raining pretty steadily. I'll open the vents a crack more, should fix that.

[LA Pork Butt]

So, are you thinking about a covered grill Station on that deck you had built? I know you don't need it, but it sure is nice with steady rain.

[Mosca]

It would be nice, absolutely! But this is not going to be the norm.

[Mosca]

10AM, point is at 189. Not tender yet. I've had these tender at 193, and tender at 205.

I used that Charbroil Center Cut charcoal. The good: it fires up fast, without any gray or white smoke. The bad: it burns fast, real fast. You won't get any 22 hour BGE burns with this one. I filled the bowl 3/4 of the way to the top of the fire ring, and had to do a reload around 9AM.

[LA Pork Butt]

That's bad news. I just bought 60# on amazon. What do you think? It is great for grilling or roasting? I'll be putting on a flat and point tomorrow with charcoal up to the top of the fire ring and an outside temp of 20. I'll let you know how it goes.

[RonB]

I'm sure it will turn out great.

[Mosca]

Took it off at 11:30 and 205. Parts probed tender, parts didn't, but I wasn't taking it any higher. Wrapped and ready for football lunch time!

[Mr. Bones]

Mosca, Nice job, well-documented cook, thanks for th' info, and inspiration! Enjoy yer brisket, an' yer footsball game!
Please, post us some pitchers, if ya have time before th' game...

[Mosca]

Yeah, this was picture-light because of the darkness, and then because of the rain. I'll try to get a slice bent over a knife or something like that!

[Mr. Bones]

Mosca Finished product will do jus' fine; I'm headin' out to cook @ 0°F, could use th' warmpth!!! ;-)

[Skip]

Great Cook Mosca !! Nice posts and very good effort by a true Pitmaster!!

[Mosca]

This came out well. It is moist and tender, and I still love the little heat from BBBR. For all the talk of burnt ends, I prefer slicing the point. No smoke ring, but I don't usually get one. It's still smoky enough, so idk.

[Jerod Broussard]

The smoke ring is a gas penetration thing. Smoke particles adhere to the surface.

[Nate]

Dang good looking brisket there Mosca... Kudos sir!

[EdF]

Looks really nice. I'd certainly partake!

[DWCowles]

Beautiful!

[Huskee]

You can see the moistness, looks wonderful! I too am a point slicer and I'm not a burnt ends fan.

[Mosca]

Agreed.