Just kicking off an overnight cook. 12 lb brisket below, on sale at my local Randall's for $1.49/lb. Noticed after I got it out of the cryopak that there was not much fatcap, and the point was rather undefined. Also, some oddly tough "skin" on the top, that resulted in overtrimming, as it was really tough. Hopefully it's not a disaster.
So, trimmed, dusted with dirty dalmatian rub, and let her sit on the counter for about 90 minutes. Set up for the ring of fire with KBB , lit 4 coals, and waited about 40 minutes until I saw 250 degrees. Put her on at 10:15 pm. Plan is to check this thing at when I wake up at 6:15, and see where we are.
Updates to follow.