So at 1am it reached 190F IT so I pulled it. That was 9 1/2 hours. I did not baste or foil it the entire time...
Onto the cutting board...
That gunpowder formed a great crust...
All sliced up...
Nice smoke ring...
Another shot of the flat sliced...
And the point...
It came out so tender...
Well I learned a few things. I have never made a large brisket like this and was surprised that it took less than 10 hours to smoke. I am used to smaller pork butts taking 15 hours so I figure more time for a 15lb brisket. And I also now understand the layout of a full packer and how to carve it.
No boating, foiling, or basting was done and it still came out great.
This brisket was super tender. It carved like butter but not too tender where the pieces just fall apart and the gunpowder is perfect on brisket. Thanks for all the advice and help.