Just drug home an 18 pound packer cut brisket for tomorrow night's dinner. I Trimmed 3.5 pounds of fat off of it. Rubbed it in cookshack brisket rub, mixed with some brown sugar on a honey mustard base. Let set at room temp for an hour, just because I didn't have any room in the fridge (after my 30 pounds of bacon cure-smoke-slice-seal episode last week, my wife is glad to have the fridge back). Put the brisket in my FEC at 180 for four hours and set the hold temp for 256. I check it in the morning to see how it is going. I went with the fat cap up, on the second shelf from the top on my seven-shelf system. Wrestling with the fat cap up or down decision, the FEC puts out a lot of dry heat and I'm thinking it might be better down. Any preferences on the fat cap and position of such a massive hunk of cow in the FEC? Also, I have to leave for work at 6 in the morning and will not return till four. I think I’ll use the probe, set it for 190 (thinking it’ll rise at least 5 more degrees) and let the hold fall to about 150. When I return home, I’ll foil, cooler till about 7pm when we’ll slice and eat.
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