Seasoned up the 8.5 Lbs untrimmed Brisket Friday night around 11:00 PM with mustard and Montreal Steak seasoning and started the grill. Woke up at 5:00AM to throw the meat on the egg.
I tiled the shower stall all day while the Brisket cooked all day in the rain.
This overflowing gutter right outside the doorway to the Egg, made the grilling more of an adventure then I expected! :silly:
Kept the grill down around 210 degrees at the dome til about noon when this photo was taken, then started to push up the temp slowly towards 300 dome. At about 170 internal I foiled the meat with beef broth. I tried the straight unwrapped cook once before with just a flat and it came out like a shoe heel, so I was going to make sure this was moist.
Final product after cooking to 195 and resting for about 45 minutes. Having all that extra juice in the foil is a nice touch on the meat! :woohoo:
Flat separated from the point and I was pleased with the moisture of the meat.
Sliced like butter and very moist
I was going to make burnt-ends with the point, but the meat was so tender and juicy, it drew me in like a Siren from the Illiad. I sliced it and served a combo of flat and point.
This was seconds! I thought the 8 Lbs Brisket Brisket would be alot of food, but I would estimate it could serve 4 to 5 hungry adult men or women.