I took it out of the freezer about 15 hours ago but it's still mostly frozen. I was able to insert the temp probe without too much resistance.
I'm cooking it at 225 degrees. I figure it may take close to 24 hours but I'm in no rush. I think that I may put it in an aluminum pan once it get to about 160 degrees or at the 12 hour mark whichever comes first. Slathered it with mustard and Cookshack's brisket rub. Only had one piece of hickory left so I added some pecan.
I really hope I don't screw up this big expensive piece of heaven. Wish me luck!
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