Ok so here we go.
I left the probe in the Brisket and didn't end up slicing it until around 5:20pm. It had fallen to 167F...which isn't that bad in my opinion.
Picture of when I opened the foil up.
After it was sliced.
Had amazing flavour and smoke taste. Could of been a tad bit juicier, but was still very moist. Everyone loved it.
Also served some Bacon Wrapped Jalapeņos and Pickles. Not shown is also stuffed muschrooms
For dessert i tried something new. Peeled and scored two pineapples. Put them on the rotisserie on my Genesis S-330 and put Pineapple Juice/Maple Canadian Whiskey in a spray bottle.
Turned the rotisserie on and the middle burner to low (without the pan) and sprayed it every 5 minutes.
After that I mixed Brown Sugar/Cinnamon and coated the entire pineapples. Turned the middle burner off and put the two outsides ones on low.
Let them go for 45 minutes and put the pan under.
Took them off the bbq, cut the cores out and served them over warm vanilla ice cream!
Was awesome!
As an estimate as to how much charcoal i used, probably 3/4 of a 15.4lb bag, id say..but my kettle ran from 1:30am to 5:30pm the next day.....so not too bad really.
Let me know if you have questions!