Weekend brisket

Thought I would do a brisket for the games this weekend. This will be my first. Butts were also on sale, so I figured if I was going to have the grill rolling anyway... why not? I can use the practice.
I cook on a big steel keg. I have a diffuser setup with foil covered lava rocks for heat sink. I place a foil pan on top of this to catch the drippings.
The brisket was 15lbs untrimmed and the butt 8 1/2. I was thinking about shooting for around 250 grill temp? Only using this grill for 3 months or so I have had successes and failures. The keg seems to cook faster than other grills at the same temp? Maybe due to the convection? Any of your advice would be appreciated.

First I trimmed the brisket, injected with 1/4 cup beef broth (mostly in the flat) and rubbed with simple salt and pepper. Set in the fridge overnight.


Then I injected the butt with some honey apple cider beer a friend of my wife left over at the house. I can't drink that stuff, but thought it might work for an injection. We'll see. Rubbed it down with some oil and Meatheads Memphis Dust and set it to rest.


They will go on sometime tonight. I will update as I go. For some reason I am not able to load photos from my smartphone to the site. Not sure if this has anything to do with tapatalk being down. So pron may be a bit delayed. Thanks for looking!

Thanks Ron. I have been able to upload in the past from my phone using the method you explained. But in the last two week I have been unable to get it to work. The window to upload pops up, but when i click "choose file" nothing happens. I think it is a problem with my phone, not the site.

done and resting in cooler

Probed tender @ 192. Pulled it and have in cooler. How low can I let the temp drop before I have to refrigerate? I will post more later when I get time.

Success!

The brisket cooked for just under 15 hrs @ around 235, a little over a hour/lb. I wrapped it in BP for the last 6 hrs (may shorten this time next try). I was afraid I overtrimmed the fat, but in hindsight I did not trim enough. Lost some of the bark on the top, but the brisket was very moist. I did not get much smoke ring but I have read that can be tough to achieve with this grill.

http://i1322.photobucket.com/albums/u565/bgood77/2013-04-06_16-07-01_72_zps5e6c82d8.jpg

Burnt ends sauced and on the grill for a couple hours. These were awesome.

http://i1322.photobucket.com/albums/u565/bgood77/2013-04-06_13-02-50_254_zpsd5d90986.jpg

The butt was good, but a bit overcooked. Almost mushy but not quite. Could not tell much impact from the injection flavor wise but it was very moist and could have had a bit more bark.

http://i1322.photobucket.com/albums/u565/bgood77/2013-04-06_13-55-26_704_zpsd4494e98.jpg

I am still trying to figure this grill out, but I was impressed with how smooth this long cook went once the temp got dialed in. One load of lump and apple chips went 24 hrs. Made it very easy to do an overnight cook. To be honest, I have had more trouble with ribs than i had with this brisket. They have consistently come out dry.