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[Hank D Thoreau]

The storm is coming in heavy tonight and through Thanksgiving so I moved my plans up and put my brisket on today (the day before Thanksgiving) at 9:11 AM.

I think I can finish before the weather gets too bad. When it does we usually have to take down our umbrellas and would likely have to carefully watch an Easy Up if we had one set up to cover the smoker. I am going with an umbrella now.

Several years ago we had an Easy Up go air bound in the wind and end up straddling our fence.

This is nothing that a quick trim job and some rub can't solve. I work from home and can see the smoker from the window where I work, so as long as the weather stays as predicted, I should get it done in time.

It is starting to look like Thanksgiving brisket !!!!!

Hopefully, the weather will be better on Saturday when I barbecue the more traditional Turkey and leg of lamb. The turkey will be on my Weber kettle and the leg of lamb in my smoker. I will probably have my Weber Q2200 gas grill going as well.

[jdmessner]

How did it go?

[Hank D Thoreau]

I got the brisket cooked ahead of the storm. Results were mixed. The point was up to temperature after 8 1/2 hours which I thought was a bit quick for 10 1/2 pounds pre trimmed.

The flat was lagging way behind. I separated off the point and put the flat back which took 11 hours to get to just over 200.

It turns out the point was good and moist but the flat was dried out. I will have to continue to work on it. I am thinking maybe next time, if I do separate, that I wrap in foil instead of paper.

The other unusual thing about this cook is that I did not really get a noticeable stall. I think that is why the point cooked so fast. So this brisket seemed to act differently than the few I have done in the past.

The storm hit really hard the next day so I am glad that I pushed my cook ahead a day. I got a lot of rain during my cook but mostly drizzle and nothing hard driving. The umbrella worked fine.

And by the way, I finished the last of the brisket for lunch today.

I am now cooking our regular Thanksgiving dinner (Saturday). We do it on Saturday so that folks that live with us can visit their families, plus a couple actually had to work Thanksgiving since they are in the fields of caring for elderly and animals respectively.

I just put a turkey on my Weber cooker and boneless leg of lamb on my Daniel Boone. We are eating later tonight to accommodate a work schedule.