Easter Brisket - Pic Heavy

We went with beef for easter so stopped at Sam's and picked up a Certified Choice Angus brisket at a mere 17 pounds. Trimmed off almost 4 pounds of hard fat at 3 something a pounds so that was great! Rubbed it down with a mixture of the following.

Have been thinking about a pit controller for these overnight adventures and a co-worker let me borrow his Flameboss. Got it all setup and stablized at 235 for hour and half or so before the beast went on.

The controller has an open lid detector that shuts down the fan when the lid is opened. That works well however the fan kicks on before the thermometer has a chance to come all the way back up resulting in the pit temp being 10 + degrees to high. Then becuase of the efficiency of the egg it pulls enough air through the fan that it takes hours before the temp comes back down. As long as the lid is shut it did a pretty good job however it was more than 5 degrees high most of the time. I'm sure there is a learning curve but overall it did the job well.

Checked on the beast around 165 and decided to try and wrap it in butchers paper instead of just leaving naked the entire time so see if there was any difference in the final product. Still also used my maverick so I could monitor from the house.

Pulled it off at 197 when it probed slightly less than butter as I knew it was going into the cooler for 3 hours until we ate supper. Pulled out of the cooler and unwrapped it and let it sit on the counter for 20 minutes or so as it was still too hot to handle.

Bark did not get as dark or "tough" as it normally does but was amazingly tender and moist. Pushing down on the beast and the moisture was crazy. Since drapped over a knife is so last year I cut a thicker piece and let it fall over my finger. Plated with some green beans and hashbrowns as we didn't really plan any sides.

We had great day just the four of us and the boys had lots of fun finding eggs!