JJ Husker

I did inject. 1 part Johnny's aus jus, 1 part Deschutes Obsidian Stout beer and 1/2 part water. Rubbed with black pepper, salt and granulated garlic and a little red pepper flake. It seems to be stalling at about 163. I'll let it go for a couple hours (or if it gets to 175) and then wrap it. Looks like it's going to be breakfast instead of a late lunch.

Well it's done. It stalled for a coupled hours at 158-160. I wrapped it at 163 and reduced the heat from 240 to 225. I should've adjusted my start back since it was about 4 lbs. lighter than my initial plans. I thought it would take 16 to 20 hours and I wanted it done by lunch or supper so started at 5pm but it only took about 12 hours. Didn't get much sleep. It turned out just the way I wanted. Was able to slice (barely) the Chuck roast portion for French Dips but the rest literally fell apart so it will be pulled beef for BBQ sandwiches. Seems to be moist, tender and perfect. I will say though that I prefer pulled pork over beef. I never have been a huge brisket fan and this is very similar but with a beefier flavor. Now to grab 3 more hours sleep before lunch and the ball game.