Last post in Howdy Y'all as I'll post up in the other threads after the intrductions.
Update and sorry no pics as I smoked a 5lb flat early this am.
Started at 3am after ol'guy pitstop with close trimmed flat, cracked pepper and kosher salt. In @ 200 degrees and four oz of oak. Hit 158 internal @ 6hrs, wrapped in foil, put back in and turned #1 up to 225. At 11am thin area hit 205 and thick area hit 195 (double meat probe) so pulled and wrapped with more foil, bagged to contain JIC leakage, toweled and put in a small cooler.
The brisket started out as a 15lb Prime grade packer and aged twenty one days. Cost was $3.49 a pound.
When processed it came out to a five pound flat, four pounds of brisket Hamburger patties and six pounds of cut fat trimmings.
So ... now a four hour hold till game day festivities start and I'll check it @ 3pm and we should be good to go
Go Frogs Beat Texas!