Found a good deal at Kroger yesterday, July 4th. Found a choice brisket outdated by 1 day. Weighed 12 lbs, original price was $41, discounted by 50% and finally down to $9, so I quickly picked it up.
Brined for 9 hours, rinsed and put a rub of Famous Dave's rub on, wrapped up and put in fridge for 3 hours. Took it out at of the fridge at 11 p.m. and put in my 3D.
I set up the sequence for 200 degrees for 5 hours, then 225 degrees until the meat probe hit 195, then set box temp at 160 for 4 hours or until I was able to pull it at 1 p.m. The box temp was down to 161 and meat probe temp was at 178 so probably took about 13 hours.
Also, I foiled the brisket when it hit 160 degrees at the 8 hour point and put the brisket back in the 3D for the remainder of the smoke. I used about 2 oz of hickory and 1 oz of cherry.
After pulling the brisket after 13 hours, still foiled, I wrapped in two large towels and put it in a Coleman cooler for 4 hours. Honestly, this is the tastiest and most moist brisket I have smoked in almost 1 year of the Smokin-It family! I truly believe by pulling the foiled meat and putting it in a cooler with blankets wrapped around it makes a HUGE difference. I've read about that here on the forum but first time I've actually tried it. Brisket for diner tonight, and many nights after that too ;>))
