Brisket Cook for today

Bordello

I have a 6.5 pound brisket to put on this morning about 7 a.m. so I fired Mr. Large up last night with my BBQ Guru and it's rock solid at 175°, it's now (my time,AZ) 5:02 a.m. I just put my plate setter in to warm up.[p]Brisket is rubbed with Dizzy Pig's Jamaican Firewalk and Red Eye Express, also coated with Mary's Gourmet Pork Rubbers Razz-B-Que sauce.[p]Cheers,
New Bob
Up at all hours of the morning.

JSlot

Why would you fire it up last night, Bob? Good trees died to make that charcoal your a wastin'. LOL.[p]Frosty Ones!
Jim

Bordello

JSlot,
Hi Jim,
Because I'm using BGE Lump and also Kamado Coconut extruded charcoal that has little ash. With the BBQ Guru my lump consumption is next to nothing.[p]I just put in an onion and 2 chunks of pecan and one of cheery, the brisket will go on in about 15 min.[p]Cheers,
New Bob

JSlot

I'm not trying to be critical, Bob. I'm just trying to understand your rationale for starting the fire the night before the cook. If I am reading your post correctly, the reason is "just because you can"? Is there some other advantage that you see in doing this? Is it because you don't want to go through the lighting process at the crack of dawn? Inquiring minds want to know![p]I could use a couple chunks of "cheery" myself this morning. LOL.

Bordello

JSlot,
Hi Jim,
Just because I can, LOL.
My brisket is on, my Egg is well heated (does not have to be) just going with the flow.[p]Regards,
New Bob

JSlot

Very cool, Bob. I think I may have to practice up on some brisket this weekend.[p]Jim