The Brisket was a smashing success. Yesterday I pulled it when the meat temperature reached 170 and cooked it in foil until it got to 190. I pulled it and let it rest for a few hours and then wrapped it in plastic wrap and refrigerated. I collected the juices in a cup. Today I took the juices and warmed them up and then injected about half of them back into the flat. I then covered with foil and heated it up in a 245 degree oven until the meat reached 165 (about 4 hours). I then re-heated the juices and poured the remaining juices back over the sliced flat and pulled point. The slices had a great smoke ring and we super juicy and tender. The pulled meat was juicy and tasty. The combination of kosher salt and ground black pepper with the hickory wood provided a perfect profile for my taste particularly when adorned with a little Angelo’s BBQ Sauce. It was my first smoking success. No pron because the natives were chewing at my ankles when the thing was done this afternoon. But thanks to everyone who helped with their comments.
Backwoods Fatboy, CharBroil Bandera, CharBroil Big Red, Red Thermapen, Maverick ET-732