So I got a late start and didn't bet the brisket out of the fridge until 8 am. So the brisket was sliced in two pieces to fit into my smoker. Pre heated the smoker and got the coals going with the propane, killed the propane and now it's just running on hardwood charcoal.
Got the meat in the smoker at 8:53 am and got the first bit of smoke on it. Placed it fat sode down for the first hour and a half, then I'll rotate it.
It's sitting at 220 with an internal temp of 56 right now.
Edit: sorry for not getting pictures of the brisket before going in. IL provide some when I flip and at the end.
Edit 2: here's a picture just before the flip. https://imgoat.com/uploads/4173cb38f0/29634.jpg now I've got the tempature of the smoker at around 205, refilled the coals and put some more wood on, internal temp is at 137 right now so i should be just about on track. I'll check on it in a little bit and see if it deserves another flip.
Edit 3: broke the stall by cracking the door of the smoker, letting excess moisture out. The point reached 190 and is now resting in a loose tent of foil. https://imgoat.com/uploads/4173cb38f0/29686.jpg. it'll rest for 40 ish minutes then il be using my new slicer to cut.