Finally decided to attempt the brisket. I think next time i will inject it just to carry the flavor a bit deeper.
Overall happy with the texture and color. Need to practice a bit on uniform slicing.
And some random eats from last week.
Portobellos with pesto Monterrey jack
Some Rib-eyes, ABT's and potatoes
Burgers with bacon onions and provolone
and the overall pic from Sunday. Brisket, ABT,s and a pepper/shroom stuffed fattie
note the potato holding the probes for grate level temp. Found that trick on this forum. Thank You.