Of course, now I've jinxed myself..
I have a 12 pound choice grade packer going on tonight. Currently in the fridge with a mix of Cowlick and coarse Dizzy Dust and an injection that's a combo of Dr. BBQ's and Thirdeye's, made with homemade beef stock.
I have the lump loaded to just below the platesetter. The DigiQ is set to 225 pit, 165 food so I can foil at 165. 2 chunks of oak and one of pecan for smoke.
I plan to drink lots of water before I go to bed, just in case
Hope I didn't forget anything! Think happy brisket thoughts for me!
Egging in Denton, Texas