This.

From me.

[nicholalexander]

Healthier is changing the stigma around emotional & physical health—read experiences from your peers now! http://thndr.me/NqavPB

[nicholalexander]

Burning socks on New Years Eve.

[nicholalexander]

Summer's end.

[nicholalexander]

000 0100

␄

[nicholalexander]

god's work

Thank you @nicholalexander for live twitting your brisket adventure. You are truly doing God’s work. #blessed

— Kerry Crowe (@FeelTheRealness) September 1, 2013

[nicholalexander]

Part of the #brisket #cleanup crew.

[nicholalexander]

Served.

[nicholalexander]

Eau de Smoke

3 showers later I still smell like Hickory smoke.

[nicholalexander]

The details...

[nicholalexander]

Done

Brisket is done - had a range of temperatures between 199 and 210 - in the thickest part it was between 203 and 199, so I called it.  Rest my little Brisket.  Rest.  

[nicholalexander]

Brisket

[nicholalexander]

Dawn over Brisket

[nicholalexander]

Soon this will be your nice warm sleeping resting bed mr. Brisket.

[nicholalexander]

Min / Lb

Looks like we're working with closer to 50min /lb rather than the 75 I budgeted...

[nicholalexander]

Noooooo

197 degrees at 5.30 - I'm 5 hours early!  Brisket for breakfast, anyone?

[nicholalexander]

Rain! 206 grill 181 internal.

[nicholalexander]

8 Hours In

Maybe just passed the stall - internal temps around 178.  Aiming for > 203 < 205 - worried its gonna be done too soon!