I just watched your video, I apply my rub the day before wrap it in food wrap and refrigerate overnight. I take it out and let it sit for about 30 minutes then put it on my Z-Grill 700 on the smoke setting for 4 hours. Raise it to 300 for 2 hours, spritz with beef bouillon/werstishire, wrap it in foil and return until it reaches 205 or there abouts. wrap in a towel then I let it rest for 1 hour in my Coolatron on warm. I have so much juice that I pour it in a bowl then I slice.
The bark is similar to yours but not at dark but it is so moist and delicious, with the remaining juice I use about a cup to make a gravy and the rest is used for the meat. So my 19lb Brisket was done from 230am to 1130am, a total of 8 hours cooking time. I served it at our church at 12:30 for 40 plus people, all that was left was enough for a sandwich.
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I just watched your video, I apply my rub the day before wrap it in food wrap and refrigerate overnight. I take it out and let it sit for about 30 minutes then put it on my Z-Grill 700 on the smoke setting for 4 hours. Raise it to 300 for 2 hours, spritz with beef bouillon/werstishire, wrap it in foil and return until it reaches 205 or there abouts. wrap in a towel then I let it rest for 1 hour in my Coolatron on warm. I have so much juice that I pour it in a bowl then I slice.
The bark is similar to yours but not at dark but it is so moist and delicious, with the remaining juice I use about a cup to make a gravy and the rest is used for the meat. So my 19lb Brisket was done from 230am to 1130am, a total of 8 hours cooking time. I served it at our church at 12:30 for 40 plus people, all that was left was enough for a sandwich.