my mouth is watering. time for another meeting where soggy deli sandwiches are served.
Great thread. Bookmarked for when I give this a shot. Thank you for posting it.
So far so good looking better 
Leg pulls away and breast is prety white well done.
Pretty pictures, FRiend. If you develop a brisket ping list, please add my name to the list.
I have difficulty eating other folks brisket, because I like my own so much. We use similar methods...I prefer 50% Pecan and 50% Mesquite for the smoke, charcoal for the stable temp. There has NEVER been any kind of liquid fire-starter used in my pit. I use a propane torch to light up.
If you ever get into Southeast Texas, around Point Blank, drop me a line. We’ll put on a pot of beans and put some beast on the pit and sit on the porch and tell stories.
My suggestion on making perfect tender brisket....
Step 1. Find an old man with no teeth.
Step 2. Let him do the cooking.
God bless you and God bless Texas.
Ran across your post due to a link from another thread. Excellent post and really really well done.
I just want to let you know ... Accent is nothing but pure MSG. The stuff is poison. It makes many people sick right after ingesting it. Severe headaches and nausea and even if, like many people, you have a tolerance for it (food processors put the shit in everything) it is NOT good for you.
I assume you pride yourself (it shows) in preparing good food. You really don’t need to be using poison to do it.