OK, ok...I know that I opened my pit WAAYY too much last night, but it was my very first time pittin' a brisket. I am very definitely gonna get one of those meat thermometers mentioned and that's when I'll know that I can do this right.
But would you just look at that scrumptous meat, man?!!
Play by play of the nights events. The brisket - grill time = 0 minutes The brisket - grill time = 1 hour
I turned it around to put the thick end closer to the heat. Logical? The brisket - grill time = 2 hours
Smoky photo. Um-hmmm..
After taking 2 hour brisket photo, I flipped the slab fat side down. The brisket - grill time = 3 hours
Fat side down now for one hour.
Began mopping with mixture of 100% Minute Maid Apple Juice , distilled white vinegar and vegatable oil. The brisket - grill time = 4 hours
Mopped and rubbed. The brisket - grill time = 5 hours
Can't stop now. The brisket - grill time = 10 hours
Taken off the pit and rested until morning. Look at that smoke ring!! And those juices. YEAH!!!
Tastes great. I love this hobby. All my Barry Bonds collectibles don't taste nearly this good...lol.