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Y'all are funny Seems this thread has taken a sharp left turn. [emoji16]

The pics are when I had cut the point and flat into 2 sections each parallel to the grain. I didn't slice until later. Sorry for my amateur presentation. I am long ways from competition Q. Boy you guys are a tough crowd. :)

That came off when I trimmed the fat cap off. The other side still had bark on it. Guess I shoulda turned em over for the pics

Thanks for the pointers. I will try the bricks next time it rains

Ok, the show is over :) Pulled it out of the cooler at 10:30 this morning and trimmed it up. The bits of fat candy I ate while trimming were delicious. The point is tender and juicy. The flat is a little dried out but still quite edible and tastes great. I think I need to mod my pit with a...

Well, 12 hours later and the IT is 205F. Probe goes in like hot butter. I really thought it would take a lot longer for a 16.75 lb hunk of beef. Wrapped it in foil and towels and stuffed it in the cooler. Time to get some sleep and go to work on that tomorrow (might be some brisket hash for...

6 hrs in and temp at 165F And yes that is rain on the temp gage. Nothing like a challenge :0

Boozer Yes I am expecting to be working on it all night. I assume about 20 hrs before chow time. But I love brisket so I hope it turns out nice and is worth the effort.

Bosko Yep it's a OK Joe And yes I am going to be very very busy :)

3 hrs in and just hit 122F

And so it begins. 12:45

Starting my first brisket today. Starting with 16.76lb choice brisket (it's a monster) Made a rub from 1 cup kosher salt 1/4 cup smoked paprika(because that's what I had) 1/4 cup black pepper 1/4 cup granulated garlic powder 1/4 cup onion powder Rubbed the beast down and now...

Thanks for the advice Bigwheel. Definitely will let it go longer. I did notice some areas were quite tender. I took it off at 185. Maybe should have waited until 195/200 like Vermin suggested. Was not too salty (no salt in the rub) But maybe ill skip the brine next time and just go with an...

No buns for me boozer Im a meat man. Dont need any of that other junk hiding the flavor of a well cooked piece of meat :)

Thanks Vermin I will definitely do that for the next one. Ive got a second one in the freezer for when my dad comes to visit in a couple weeks.

Dinner is served!!! Tastes awesome Only thing is it wasn't exactly fall off the bone tender. Could of used another hour or two. But for my first time is say it was a victory for me.

Ok Just hit the 8 hour mark and internal temp is 180F. Wrapped it in HDF to let it finish. Looked good and juicy still Should be done in an hour

I hope she doesn't read your blogs ?

Looks delicious. I love me some pastor !!!

Been 6 hrs and internal temp is 170F I think it will take another 1.5 to 2 hours to hit 185.

Fresh out of the brine Nice rub down Ready to go in the smoker 2.5 hrs in Internal temp is 135f

Trying my first butt today Brined overnight Fired up the cooker at 7:00 am Home made rub ( based on recipe from here) On the cooker by 7:45

What is "hot water movie star brine"?

Thanks for the rub recipe I will try that on my next smoke Maybe a butt or maybe a loin. Haven't decided yet. Probably depends on what the bargain is at SAMs

Thanks again all for the encouragement. It was really great to get a good result on only my 2nd smoke.