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Overnight brisket with pictures

Eggpharmer
Eggpharmer Posts: 512
edited January 2014 in EggHead Forum
USDA choice, about 11 pounds prior to trimming. Put on yesterday evening around 5. Salt and pepper only. Hickory for smoke. Started at 225 until 10 this morning then increased to 300. Started checking at 190, tender at 201. Pulled off egg at 1, wrapped with foil for 30 minutes. Delicious. SWMBO, who is not a huge brisket fan, gave it two thumbs up. My two co-cooks also approved of the scraps they got.
Austin, TX
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