re: Brisket advice

im gonna throw 2 shoulders on late tonight and let the heatermeter do its work.

I the why i like cook my brisket wounldnt place well in a competition, but i have gotten in the top 5 a few times not following what i really like the best. I like a rather crispy and spicy bark. So i add chili powder and some cayenne. a competition ingredient secret i have read multiple places is a good bit of celery seed. This i dont wrap, so soften the bark, but this does ad a few hours to push through the stall. But with my heatermeter i dont have to worry about checking it. i usually put mine on friday afternoon and it is dont by lunch. If i want it for dinner i put it on late friday night.