The Coalition of the Swilling

I got a 3 1/2 lb flat cut from Costco and slathered that puppy up with worchestershire

and then some deee-lish rub from Texas BBQ Rub

I let that sit for a bit whilst I fired up the Bullet. I decided to use a mix of cherry and hickory for the smoke

Once she was smoking I put the Bullet together, filled the water pan

added the brisket

and sealed her up

Having few duties for the next few hours while she cooked I looked for a creative and useful way to occupy the time

Unfortunately it started to Pour Like Hell

which started to cause me all sorts of problems keeping the temperaure at 250º in the Bullet; in fact I could barely keep it at 200º, which meant my target internal temp of 190º was going to be very tough to get. I ended up pulling it off after 4 hours or so when the internal temp was around 160º, which is certainly safe to eat but is not high enough to really tenderize the meat. But I figured that since I was slicing it for sandwiches the world wouldn't end. There was a nice smoke ring

So I sliced her thin, put the slices on some hero rolls that had been swathed with some melted garlic butter, poured on some homemade bbq sauce

cracked a few more beers and ate away.

Life is ok.