Like Moses said, I would probably ease off my rub a little bit and I would watch my internal temps a little closer, but other than that I would treat ti the same as any other brisket I cooked.
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About to throw this brisket on for an overnight cook. Hopefully ready for the guests and BBQ at 1 tomorrow. If you're hungry and can make it its BYOC! Bring Your Own Chair :-)

ImageIMG_20140524_164807 by kydsid, on Flickr
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Nice looking brisket Jason. I have two Tri Tips going on the Weber tomorrow. Some Worcestershire sauce and home made rub will go on just before being placed on the grill. Enjoy that brisket:-)

You baby sitting it tonight?
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Nice Mark...trying my first ever Tri Tip tomorrow morning.
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Nope. Those days are over. Gonna go to bed and let the big green egg do its thing. I'll put a thermoter in it around 7 am and see where I need to go. Hopefully its done early so I can cooler it while I do some chicken, sausage and burnt ends.

Speaking of burnt ends, one of these days I need to get Brents recipe for them as his are amazing.
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Good deal. Smoking or grilling it?
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:-)...I'm sure he's just a PM away Jason.
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Going on the smoker for lunch. Finally have some decent weather up here to sit outside and watch the smoker do its thing.:-)
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Great! May I suggest pulling your tri tip when it reaches an internal temp of 155*. It should be a nice and juicy medium to medium rare. I've been smoking mine at a temp of 210* to 225*...
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I'll have 2 on and was planning on 160 for one and 170 on the other...wife likes it a little more done. I'll pull the first off at 155 and give it a try. Thanks for the advice!
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Wow! Looks like lots of people have the same idea for this weekend. Hope that everyone gets a perfect result. Put a 12 lb brisket flat on the smoker a couple hours ago. Should be ready around 3 pm in time for the hungry cigar hordes. Thanks for all your advice, Jason!
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Lord I hope it was good advice. :-)



And well because since when do you BBQ a brisket all by itself I added some kids to the pool. :-)

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That looks fantastic, Jason.

Going to head to the store to pick up some meat of my own :-)

A few whole chickens and... probably ribs again. I don't think I will have time to do anything more time consuming than that.
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Switched to dinner on the Tri Tips... and threw in a chicken just for the fun of it. I'll post some picks when done.
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Due to time, grilled both Tri Tips this afternoon with a few chunks of Mesquite wood. Before:

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After:

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...and along with a tossed green salad, it was :-)
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That looks GREAT Mark!
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Looks great Mark! Tri Tips turned out great here. Didn't get any pics as chaos ensued as they were getting done...cable box went out and you would have thought the world was coming to an end the way my wife reacted. :-)
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Thanks Tyr and Matt...

:-) on the Tri Tip.


:-)...heaven forbid there's no TV for a day:-)
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I've wanted to try a duck for years. Finally got around to doing it.
Smoked over orange wood.
I had some extra room so I threw on 2 chicken halves.
The duck was delicious, but I didn't get enough fat rendered out of the skin.
The chicken was probably the best I've ever made!!!!

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How long and at what temp are you to smoke a duck approximately Dom? (that is, to render more fat out of the duck)...
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