Finally! Gonna do another brisket!
It always gets me pumped. Firing up the egg the night before. Wind chills minus 10, but humpty doesn't mind. Something about cooking that challenging piece of muscle, and ending up with the hit of the party. You know you have a egg addiction problem when you offer to bring a brisket out of nowhere. I was talking on the phone to the guy who is having the party, and I blurted out "should I bring a brisket??" I mean, out of nowhere. It just came out of my mouth!![p]I have a 7.5 pound chunk o chest, waiting. I figure if I get it goin by 9:30 tonight, I can yank it off at 4:30 tomorrow and wrap it tight in the cooler for transport. That gives 19 hours of cooking time. I am trying to duplicate results of a 12 pounder I cooked for 26 hours. Keep dome a bit over 200 all night, then step it up toward 230 until the plateau is completed, and finish it off at 275. Probably pull off at 190 or 195 since it will be "cooking" in the cooler for a couple hours.[p]It is bitter cold, but the full moon is cranking! It reflects off all the snow, so it looks like daytime. Chunk-o-chest festivities begin as soon as I get the kids a bath, and put them to bed.[p]Hope everyone is staying warm!