Thanks to all. Would not have had these results without all of your input.
SMOKE-ON
I started that 7.6 lb brisket at 6:00am. Lots of TBS, because of my coffee can mod. GOSM maintained 230-245 through out the smoke. Added wood, hickory and apple, about every hour and a half. Two hrs into it, I added my two Fatties. One stuffed with onions & mushrooms. The other was straight up Jimmy D. They were done in two hrs. The brisket hit 170 at 2:00pm. In the oven foiled up and hit 195 at 4:00. Made a half batch of the Brisket finish sauce that was in the sticky. Very good.
Dinner at 5:30.
Thanks again
SMOKE-ON
I started that 7.6 lb brisket at 6:00am. Lots of TBS, because of my coffee can mod. GOSM maintained 230-245 through out the smoke. Added wood, hickory and apple, about every hour and a half. Two hrs into it, I added my two Fatties. One stuffed with onions & mushrooms. The other was straight up Jimmy D. They were done in two hrs. The brisket hit 170 at 2:00pm. In the oven foiled up and hit 195 at 4:00. Made a half batch of the Brisket finish sauce that was in the sticky. Very good.
Dinner at 5:30.
Thanks again