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<p />Above is last night's experiment - my first overnighter, a 6.5 lb Choice brisket, rubbed down with Dizzy Cow Lick and Turbinado sugar.[p]This is how much lump I started with, about halfway up the firering or so:[p][p]I started the brisket at about 10:45 p.m. Got a hot bed of coals going in my Small (leftover from dinner), then spread about a handful out over the top of my lump pile. Then added about 3 hickory wood chunks. Then inverted plate setter, drip pans, grill grid, and brisket. Got the dome temp stabilized at about 230.[p]At 2 a.m., temp was still at 230, so finally went to sleep. Woke up at 6:30, and dome temp was 275 and internal temp was 181. Closed bottom vent very slightly, went back to bed. Woke up at 8:15, dome temp was just under 200 and internal temp had dropped to 176. So, cranked dome temp back up to 300 until internal temp started rising, then settled dome temp back to 275. At 9:30, internal temp hit 200, so I opened the dome and saw this (yum):[p][p][p]Now, the hard part, letting it sit and rest for an hour . . .[p]
[p]Well, I only made it 45 minutes - here it is sliced:[p][p]This is a good pic showing how juicy it was in the center - it was a little bit drier towards the ends:[p][p]This was a really good bite:[p][p]Overall, very pleased. It was extremely tender throughout, and juicy most of the way through. The rub made a delicious bark.[p]By the way, this is how much lump I had left over after 11 hours:[p][p]I'll definitely do this again - it was a lot of fun![p]TRex[p]