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Sandwich time!

What is that? Brisket?

Berkshire pork shoulder that's about 2B pulled pig.

1/2 of a 13.5 lb brisket on and smoking at 220 for tomorrow night's dinner. The whole brisket was just way too much meat for my family of 6 (inlaws in town). Just cooking most of the flat. We'll see how it turns out. Hopefully pics to follow

If it's a flat you may want to consider foil wrap at or around 160 internal temp. Packers I never wrap but a flat will go dry on you during that final temp climb.

Thinking I need to run to Sam's and grab a packer----perfect weather for it!

Sorry, forgot to get pics before eating. Put it on at 1 am and pulled it off at 5:30 pm. Smoked at 220, but had an interesting experience. It seemed to get to 195 and stay there for about 3 hours till I finally pulled it off. I did foil once it hit about 170 and added some beef broth, injecting some into the meat itself and adding about 1/4th can inside the foil. Turned out very moist and relatively tender. It was a "select" black angus brisket, so I could have gone for a better quality meat. I'm just wondering if the broth injected kept it from climbing to the 200 degree mark. Wife thought it was just a little too smokey on the thinner end of the flat. Wondering how it would turn out if I didn't add any wood for smoke. Overall it turned out to be an "8.5" out of 10 in comparison to the best I've done. Still very good, just not "perfect".

8.5 is respectable. I would likely have pulled it at the 190-195 mark. Some will say pull at 185 and others 200. Mostly, I go with the fork twist test.

I'm doing one tonight..