) Here's where I am in the fine tuning... I've been cooking packer cut briskets from Walmart. I trim the brisket, leaving a fat cap of about 1/4 inch. I give the brisket a thin slather of yellow mustard and then a liberal coating of Montreal Steak Seasoning (Actually, I've been using a clone from Sam's called Canadian Steak Seasoning)and then letting it sit in the refrigerator uncovered for at least 8 hours. I've been cooking them at 225 with 2 oz of pecan and 2 oz on apple in my 008 until they hit 190 internal (about 1 1/2 hours per pound). No mop. no spraying. No opening the door. Once they hit 190, I probe them in a few spots to make sure that they are done, and then I pull them from the cooker and FTC for a couple of hours. They have been coming out great, with a nice bark and very moist.
Here's the first one...
This one was 9 lbs and took about 13 hours. It was cooked about three weeks ago at the request of a co-worker. He lives in Southern California and I am in the Chicago area, but we were getting together for a week of team meetings at our HQ in the DC area. He was craving brisket, so I told him I would bring one. For the trip, I wrapped it in four layers of Saran wrap and refigerated it. Then before heading to the airport I stuck it in a cooler with a bunch of ice packs and carried it with me on the plane to DC. We heated it in the office cafeteria on Monday evening.
Here's the latest...
I cooked this one on Friday night/Saturday of the past weekend. This was a 15 1/2 lb monster that took 23 hours. It turned out great. The point on this covered almost the entire flat. I have a large chunk of the point in the refrigerator and will be making burnt ends for dinner on Thursday night.
Sorry for the long post...
