After about six hours of slow smoking(I got busy cutting the grass out front and the yard)I wrapped it in foil and added some apple juice, sealed it up tight and raised the temp to about 285 degrees. Just took it off the smoker about ten minutes ago.
Alright, finally! The brisket is done and I have it resting. Unfortunately it will not be for dinner tonight. The wife had to go out of town for work and I have a meeting to go to in a little bit. I'll probably cut a few slices when I get back home later and "Test" to see if it is any good.
It does smell awesome if that's any consolation.
[/