Ok guys, I got up early, put the brisket in the smoker around 6:45 a.m. set at 225 degrees, by 9:00 am it's at 145 internal, around 11:00 it hit's the plateau at 156 degrees. Now it stays at 156 for at least 4 to 4.5 hours and my wife is cooking her part of the brisket in claudes marinade in the slow cooker inside well my parents arrive for dinner and my brisket is at 174 or so, well we have to eat the the brisket that is done and it was OK but not like smoked. My parents have left now and the brisket is at 180 and still in the smoker, so no clear winner yet on the throwdown, man I used to cook brisket without a thermometer and now it's a pain in the A$$, can't wait to eat my brisket, it better be good!
The first pic is my brisket at 6:30 am second is wifes swimming in marinade, the 3rd is mine at 7 hours, the last is hers sliced.
The first pic is my brisket at 6:30 am second is wifes swimming in marinade, the 3rd is mine at 7 hours, the last is hers sliced.