Offset brisket cook

Have my heavily modified Smoking Joe cranking out at the lake this morning. Put a 10# trimmed weight angus brisket from RD on at 7:30. Heavy bevraging delayed my wake up. Used mostly 50/50 kosher salt/cracked black pepper and some Holy Cow to coat it. Had some chefs snacks from the trimmings for lunch, rub combo tastes on point.

Used a chimney full of Rockwood and half the basket full of unlit coals to get it going, and been feeding it oak and hickory splits as needed to keep it around 275 at grate level. 

Sitting at about 5 hours now after flipping to fat side down to get an even bark formation. Will wrap and toss in the oven around hour 7 or 8 after I get to the color I want.  Maybe eat at 6, but we’ll see when it is jiggling. 

Serving with dressed up Bush’s beans. I sauté a diced onion and bacon in the cast iron, then add the beans and put it in the smoker to finish. Then toss in brisket pieces left on the cutting board before serving. Also having hush puppies and corn.