7pm Brisket. We shall see

Spaceman

Fire started about 8:15am


5 pound brisket injected and rubbed while fire settles in

Spaceman

Brisket on at 9:24 am. 

Grid temp 230

and we're off

Spaceman

Injection was apple juice mixed with beef broth. 

Rub is brown sugar, salt, pepper, hot paprika, chili powder, garlic and onion powder

lousubcap

Lookin good right there.  As you are likely aware, brisket enjoys  FTC so if you can get it across the finish-line no later than around 5PM that will give you some time for it to rest.  FWIW-

Spaceman

Lousubcap,  will injecting slow or speed up the cook. My thought is that it would speed up the cook as the injected liquid should rise in temp quicker than the meat would by itself. Any thoughts on this?

lousubcap

I have never done a side-by-sde comparison with inject vs no injection.  Some here will inject at the start, others will inject when closing in on the finish-line.  Given the volume of meat to liquid here I can't see the injection doing anything temperature-wise.   
Related, you can easily dial up the temp to help finish the cook if you think you will be pressed for time.  Flats have a tight window to nail the finish-line.  

MaC122

depends on how big it is and at that temp, but I doubt youll be anywhere close to done by 7pm. I usually fire up my egg around midnight for a late lunch brisket. Like @lousubcap said: you may have to dial up the temp and FTC. Give time for at least an hour rest

Spaceman

One hour in

230°

 

Set Temp

231°

 

Pit Temp

1%

 

Fan Output

136°

 Meat temp

Spaceman

Lousubcap and MaC,

I agree.  I have doubts that I will get to the finish line by 5ish pm. May have to bump temp up

RedSkip

Wrap it earlier, it will challenge the bark quality however it will be more likely to finish in time.

Spaceman

Two hours in.  IT is 146

Spaceman

3 hours. IT 147

RedSkip

Wrap it, not even in the stall and running out of time...

Spaceman

Need to wrap

Spaceman

10:30 pm is the "new 7pm"

very pleased

da87

You've hit on my standard low and slow - 3+ hours late but worth it!  Beautiful result!

StillH2OEgger

Did you ever bump up the temp? Foil? FTC? I should have my wife come on here and list all the times I have underestimated the arrival time of a protein off the BGE. You would have lots of reading. Lesson learned, I'm sure, but it looks like the payoff was worth it. Thanks for sharing.

Spaceman

Bumped up the temp at 6pm to 235and at 8pm to 240. FTC for 1 hour. IT was 165 when I sliced it. 

I should have have started at 5am and done the prep the day before. 

This was best effort to date. Went with the "probe like butter technique" rather than a specific temp. Very juicy!!  

GoooDawgs

LOL @Spaceman.  Looks awesome, but those are some weak "bumps" in grid temperature!  Most would bump to 275-300 grid temp or more in a pinch like that fwiw.  But end result was still awesome!

lousubcap

Way to ride it to the finish-line.  Great result right there.
As @GoooDawgs notes you can easily start at 250-280*F on the dome and plan for a bit over an hour/pound.  But that's for the next time.