Low-and-slow tonight - Thanks Mad Max :)

Another experiment today--brisket hung out in the fridge overnight instead of in the cooker like it was supposed to be doing, so it didn't get started until almost 7AM. One thing different I did tonight was to try Max's method of lighting the lump at 12 o'clock only and letting the fire spread on its own. Did that, and put about 4 pieces of hickory on top, with the fist-sized one going right at the 12:00 lump. Perfection. The fire held steady at 250° with the assistance of my trusty DigiQ II, and I pulled this thing out of the cooker when the food probe hit 195° :



We served up the flat this evening:



Sent some over to the neighbors, too, for a little taste. Nothing but Rudy's rub and a bit of turbinado sugar. Oak chips mixed in the lump with some hickory pieces and a chunk on top.