2nd attempt at over night brisket
 

Been lurking for a few months decided to join in the fun.
A little back ground. I got my first smoker this past summer(18.5 WSM) and have been enjoying it ever since. I think I enjoy the whole process of preparing and smoking/drinking then the eating. I enjoy the getting friends and family around to eat what I have cooked.
My experience has been a handful of butts. And it took me till the 3rd one till I got it to the point where I would feel comfortable enviting people over. Pork ribs I've done 3 times and they have improved but still just not there. But I think it was mostly due to time constraints and people looking at me like they are dying of starvation. So a little patients next time and I think my pork ribs will be damn good.
This is now my 2nd whole packer that I have done. First one turned out pretty good. Actually much better then I hoped. I think I pulled it maybe a half hour to an hour too soon. Temp was 205 and probed like budda in the point but the flat was just not quite there. Was worried about the high IT temp so I pulled it. Wrapped it in a faux cambro for 3+hours. A few days later I realized my thermometer was not calibrated and was about 10 degrees off. Lesson learned.
Tonight smoke is going to be very similar to my last attempt. With a few exceptions. Last time I used a homemade rub wich i just didnt think added as much flavor as I'd liked so tonight I'm using a base of Montreal steak seasoning and then adding some brown sugar and cayanne pepper.

Made an injection with some low sodium beef broth and Montreal steak seasoning. Got all this done around 1 this afternoon and will let it sit till in fridge till I start the smoke at around 3 am.
Il throw a few photos up from my iPhone of the prep work. And of coarse during and the finished product.
If there are any criticism I am open to hear any and all.
Thanks for reading and wish me luck.

Good luck!

Don't worry about the point. Cook it until the flat is probe tender. There is enough fat in the point so it will be fine.

Here is the 16lb piece of yum yums. I read somewhere online that you should try and by one that will fold over itself when you hold it in the middle. This one was the best one SAMs had. It folded over nicely. Strange thing is all the briskets were marked 2.38lb but 3 and the 3 that were marked 2.48lb were the ones that were not stiff as a board. Not sure why the .10 difference but I picked the one that was the least firm so we will see if this makes a difference.

Trimmed it up real nice like. Well over 2 lbs of fat.

And here we go with the rub and injection. Wrapped it up tight and in the fridge it went. Will add some more rub right before I throw in on the WSM in the morning.

Lookin' forward to seein' the finished product.

Looks good - I agree with Ron cook the flat so it is tender, let it rest a bit then make burnt ends with the point. They are my fav part of a full packer.

Keep us posted!

It's mighty cold this morning. 17 degrees little to no wind but its down right chilly out. Took awhile to get it up to temp. Normally within 20 minutes its set and ready to go but this cold has made it tough. Filled the 18.5 WSM as full ad I could and used 3/4 full of coals in the starter.
Using some white oak and a little apple I had laying around.
Gonna try and get some more sleep if its possible should be close to wrapping around 9 or so in the morning.

I'm about 5 hours in right now took temperature in a few spots. To see where I'm at and it's between 155 and 162.
Woke up with my pit temp around 275 a little higher then I want so I closed the vents a little more. Cooking a little faster then I though but I'm sure the stall isn't far off. Will wait another hour and then wrap it.

Looks Great so far !!

Looking forward to seeing the final product. Like what I am seeing so far. :thumb:

:tsk::tape:

Looks great but move that smoker away from the wall a bit. Safety first!

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh hhhh yummy