First Time Brisket, Still Alive, Pron

I put it off as long as I could, but you guys kept doing briskets, and the boys kept asking when I was gonna pull that one out of the freezer. So I got a set of gonads and fired the UDS up this morning.

I had cut off the excess fat (WOW, that's a lot). Seperated the flat from the point. Cut out the inner ribbon of fat and cut off the flap that covered the fat ribbon. I rubbed it heavy with Plowboys Bovine Bold (75%) and Wizzy's Steak Rub Seasoning (25%). Left in covered in fridge overnight.

Fired up the drum about 0630, had it humming at 275 by 0715, Put on the three pieces at 0745. When I got home from Church at 1145 the internal temp was 180. So I put it in a pan, and Tented it for 15 minutes. It came out great! Beginners luck. Even a blind squirrel finds a nut once in a while. Say what you will, but this was good groceries, and the rub combo was mighty tasty!

I had, just in case I screwed it up, some Rib Eyes available for dinner. What was I to do? I thought of what you guys would do, and I think I got it right. We had the Brisket for lunch, and will enjoy the steaks for dinner!

Still alive meant I ate it and I'm still alive, so are the boys, and even the wife enjoyed it!

Pecan 60%
Apple 25%
Hickory 15%

more or less....

Rooster....Absolutely on both counts.

bigabyte....I was expecting that from someone.

Rookie'48....Lesee, yup, first one! I suspect the flat weighed about 4, but can't be sure, certainly no less. And yes, the cooker was still at 275 when I got back from church, so I have no reason to suspect any drop or raise during the cook. And since when do you have a mind, inquiring or otherwise?