Well sort of
The brisket was trimmed and slathered in Valentina hot sauce.
Then black pepper HEB brand chili powder and lastly Tajin powder.
Cooking fat side up point towards heat.
I couldn't care less about a smoke ring.
The corned beef is cooked but cooled off with black pepper added for some smoke flavor like pastrami.

I thought I started this in BBQ grilling and smoking but obviously not.
Well any who.
It's been in 3 hours.
The pastrami like stuff is doing good too.

5 hours and fire built up so I can take a nap.
Still running an even 225F.
When I run out of wood and lump charcoal it's going in the oven.
What difference does it make after you wrap it anyway?

Had nap fire still going and going and going.
9 hours later 145F in the meat.
The bark on this thing is beautiful of which the experts say you can't get like this.
And remember not tons of smoke.
Anyway enough chatter.

12 hours in and the temperature was 150F.
Made up some beef broth and stuck it in the oven covered, with a meat probe in set at 203F.
Oven set at 375F. Can't wait for this darn thing to get past 175.
My camera recognized it as a Texas smoked brisket.
Can you people believe the only alcohol I've had all day was a beer at 9:00AM this morning.
I had half and orange soda and the rest was water.
I'm having a beer I deserve it.
.

I stayed up as late as I could last night getting the brisket to climb in temperature.
It got to around 160 something and I turned the oven back down to 230 and went to bed.
Woke up at 5:30 this morning figuring it was toast.
Low and behold it was at 191 so I cranked the heat back up to 360 to get it going.
At this point I have no idea what this thing is going to be like because I haven't even looked at it.
It may also be the biggest brisket I've ever cooked.
In years past I've always just cooked the things by feel and not depending on a temperature probe.
Nor did I even know how hot the smoker was running and it always came out really good and tender.
At 195 I pulled it to check.
It's like Jello.
Buy the time I got it back in it was hitting 200.
Shutting the oven off at about 6:30 AM.
21 unbelievable hours later the heat is finally off.

I'll let it rest to cool off but I see no reason to let it rest in a cooler for hours to cook on its own.
My logic tells me that it took so long at a low temperature that it doesn't need it.
Other experts have said the same thing.
I'm just glad it wasn't a lump of coal when I looked at it.
And bang, my probe just went off at 203F.

And here it is.
My house smells like a Texas BBQ joint.

The temperature climbed to 205F and started dropping.
This is because the meat wasn't saturated with really high heat.
Just in case you didn't know.

There was a typo in the last post and I fixed it to 205 not 105.
The brisket has set in the oven for a little over 3 hours uncovered so the bark can set back up.
It's now down to 148 degrees and I'm putting the cover back on.
But before I do I poured beef tallow from the drippings overt it and then put the cover on.
I also tested a small piece from the flat end for texture and flavor.
It was good.
Lastly after the cover went back on it put the oven on warm which is 170F for a few just to heat the oven back up a little.
I need to run to the gas station to get gas in my truck.
I need to wash dishes and make the fixings.
Potato salad with Yukon gold potatoes and coleslaw.
And take a shower and do laundry.
But anyway here it is all shiny and pretty.
Looks like an asteroid just landed in my oven.

Oh my goodness it's rich.
I just had to taste the flat end.
I trimmed the really thin part of the flat off before cooking.
Maybe a pounds worth.
Moist and tender to.
More to come later.

I guess I'm sort of having a wake for Smokey passing away.
Because I didn't really plan on cooking a brisket.
I decided to make a simple taco with the so called burnt ends.
Nothing fancy just the Valentina hot sauce and some dill pickle slices.
Like a fool I dipped the corn tortillas in the brisket juices.
No taco place is worth a hoot unless they use two corn tortillas for a taco.
The cutting board I made right at 40 years ago.
Red oak and hard Ash.
No telling how many BBQs it's been to.