New Year Brisket Details (lots of pics)

BostonEggSox

My last cook of 2008 was a brisket. It was a very cooperative piece of meat as it was ready exactly when it needed to be and came out great! I'm sure that my method has lots to be desired, but it worked and want to share.

Here's some of the details in no particular order:
Brisket: 9.17#, choice grade, I trimmed off any fat that was the consistency of a bar of soap.
Lump: Filled the firebox with WG Weekend Warrior.
Smoke: 4 fist sized hickory chunks on top of Lump, no soak.
Rub: yellow mustard all over then a 50/50 mix of Bad Byrons and Bone Suckin Rub. Ziploc'd and fridged for 8 hours.
Setup: Indirect platesetter, drip pan with OJ and water mix (about 2 cups). After 45 minutes the Egg was settled at 210 Dome. Point and end of flat loosely foiled to avoid over cooking at the outer edges of the grid. Fat cap down. Point in the back, flat at handle.
Baste: Don't know why, but did 3 times near the end of the cook (see time chart). Mix of 2 cups beef broth, 1/2 cup cider vinegar, 2TBS Worcestershire, 2TBS EVOO, 2TBS Rub, 2TBS minced garlic.
After cook: 3 layers of Heavy duty foil, fat up, 1/2 cup of beef broth, sealed tight, wrapped in a big beach towel, in a dry cooler for 2 hours.
Slice:The point was sliced off and went back on the egg for 2 hours at 240 dome (same setup). The flat was sliced against the grain.
The serve: Crockpot warmed with 1 jar of Bone Suckin Sauce (good stuff). Slices layered with another jar of sauce slathered in between layers. I had slider rolls and nice slaw to make sandwiches, however the meat was so good that the crockpot was empty in 15 minutes (about a dozen adults) and most of the rolls went unused. The crockpot was left on "warm" and the point (burnt ends) went in when it was nice and chewy.

Time Chart:
Time/Meat Temp/DomeTemp
1:23 am/45/210
1:43 am/61/230
2:30 am/104/225
3:40 am/136/220
7:47 am/163/240
8:30 am/161/215 (entering plateau)
9:55 am/148/200
10:44am/147/235
11:11am/150/240 (leaving plateau)
11:57am/157/225
12:36pm/162/220
1:44 pm/169/240 (mop)
2:30 pm/177/240 (mop)
3:00 pm/186/240 (mop)
3:30 pm/195/240 Done and Foiled!

EGC

Looks great. Nice way to ring in the new year.

Rolling Egg

Looks good my friend. I done my first brisket about 3 weeks ago and it turned out great. Im still a pork man though!