My second brisket

My second brisket�.Superbowl Sunday

I started off with an untrimmed brisket weighing 8.37 lb. I washed it off then patted it dry. I then dry rubbed it starting with a generous dusting of Cayenne Pepper, followed by a light dusting of Garlic Powder, followed by a heavy application of OBIE-CUES Gatorbreath Rub. (This rub won the �Best Rub on the Planet� award in 1999, you can buy it is 5 qt. wide mouth jugs at www.obiecue.com)
I added @ 6oz. of Mesquite in the smoker box. I initially thought it was 8 oz. and SmokinOkie questioned that saying it was too much. So I weighed a similar amount after the fact and it was closer to 6 oz. I used one large chunk and several smaller chunks and that made a little more sense.
I put the meat in my ST at 7:30 PM and inserted an electronic thermometer (NexxTech� Remote Barbeque Thermometer, $16.00 from Circuit City online) in the thickest part of the brisket. The internal temperature at the time I placed the brisket in the cooker was 44˚. I set the ST for 225˚. The brisket did touch the sides of the cooker at each end, but would eventually shrink up some.
Some of the brisket temps and times checked:
9:15 PM 110˚
11:00 PM 146˚
7:30 AM 176˚
8:15 AM 178˚ This is the first time that I opened the ST! The brisket had a great bark at this point. I do have pictures, which I will post.
At 8:15 AM I placed the brisket in heavy duty foil and poured in a half can (8 oz.) of Swanson Beef Broth. I then wrapped the brisket solidly but not real tight.
I then placed the brisket in my kitchen oven at a temp of 225˚ at @ 8:30AM. (It was time to cook the 6 slabs of ribs in the ST, I�ll get to them in another post)
11:10 AM 181˚
3:00 PM 190˚ At this point I turned the heat off in the oven and just let the brisket be.
At approximately 5:30 PM I removed the brisket from the oven and unwrapped it. There were plenty of juices in the foil. I put the brisket on the cutting board and it was still quite hot. I then cut the brisket in half separating the flat from the deckle. I trimmed away all of the fat and split the deckle. At this point I had three pieces of meat.
This is where it gets good.
There were five adults and one 10 yr old at my house. I sliced the brisket using a good sharp knife, not an electric knife. The slices were about the thickness of a pencil. At no point did I weigh what was left after trimming. Anyway, the six of us just started picking at the brisket as I was slicing and within 10 minutes it was completely gone!
At first I was saying, �Slow down� since we had potato salad and coleslaw and beans too. Well I just laughed because it was so damn good and I was eating too.
I only took pictures of the whole brisket never after the slicing�.ha-ha�..I will attempt to post them.

I made what I would consider the best brisket I have ever eaten. The other 4 adults agreed. Thanks to Cookshack forum and Obie-Cue.

I did have issues with my ribs which I will get to in another post.

I am going to put on three briskets for Daytona Sunday!