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Just sprayed down the racks and cleaned out the firebox. I sprayed down the firebox with some veg oil spray since we have some wet weather coming up and I am storing the smokers in my damp garage for now. Lots of brisket leftovers but I can't touch them to til tomorrow. Darn lent season. Lol...

Lookin' good!

GM, all I wanted to do was climb inside the cooler and chill out.

Hey ya'll.  Two nights in a row.  Honey whiskey this time.  See you late night.

Stuffed! Now trying to get drunk.  The cook took from 1 am to 5 pm.  Pulled it off at 190 and then popped the point back in.  Rested it in a cooler for 2 hours.  Burnt ends came out good but I rushed them.  The flat slices would stretch and then break off just like comp BBQ.  I could see some...

Almost to 190...  In the cooler and then off to lax practice!

+1 killer smoke ring. I used 5 chunks of cherry last night.

Wow.  I left the house for 2 hours and the meat only went up 2 degrees.  I think I am towards the end of it through.  I just need it wrapped and in the cooler by 3:30. Grabbed some aluminum trays while I was out.

When do you guys slice off the point?  I think cutting it off before I wrap it and put it in the cooler would bleed out the juices.  

GM - Butchers paper is on my list as well.  

I hate to like bomb JHPs suggestion of point tacos.  

  On a rack in the cooler?  I am open to the idea. I just thought the foil and towel wrapping helped retain the heat.   Ride or die!  lol  I am a bit punchy today due to 4 hrs of sleep and too many beers last night.     Gonna wrap for the cooler and I will toss the point back on for burnt ends.

Thanks salty. I have time to play today and plenty of coals left in the firebox. Gonna go unwrapped until I get around that 190-193 mark and then pull/wrap/place in cooler until go time. Smells epic out there. THP North East gathering coming to a town park near you! I am serious about doing...

So 8 hrs in and the meat temp is 166.  The point on this guy looks big... that or I just took a crappy angle on the pic.  I didn't want to keep the door open on the pit too long cause it as cold as a witches titty out there!    

Hung ova....

It works!  Last checked the pit at 2 am (pit temp was 225, meat temp was 86).  As of 7:15 am pit temp is still 225 but meat temp is 162!!!!!  Gonna wrap that bitch in foil right after I feed the kids breakfast.  Might be having brisket as a late lunch today.

Temp is pegged at 225. Meat went from 45 to 86 in just an hour. Alarm set for 7 am. The rub and cherry wood smell great! Good night sweet smoker.

My goal is to have this guy done at 2 PM.  At that point I wanna wrap it in a couple of towels and then park it in a cooler until dinner time at 7 pm.  I have been reading and some people have held them in a a cooler for 5-10 hours!  

Too late for a pic of my rubbed meat.... lol. Topped off the coals in the fire box, added water to the pan and tossed in the brisket.  Gonna wait up at least an hour to make sure the temp comes back to 225 (actually it is already back at 225 but I want to make sure it holds there).  I have faith...

Knocking back some Long Trail Limbo IPAs tonight.  7.6% abv.  Maybe some whiskey after I get the meat on the smoker.