Allow me to preface my comments by stating that I had endlessly read on BGE forums that cooking a brisket was the absolute high point of cooking on a BGE.
If one can successfully cook a brisket then they have arrived. So-be-it.
I cooked my first brisket.
Studied and followed all the suggestions as to temperature control, seasoning, timing, etc.
The Brisket came out 'good' as in successful.
My disappointment came with the meat itself.
It was not tough. I cooked it to 190-195, wrapped it, allowed it to remain wrapped for 2 hours then let it rest for an hour before serving.
Again, it was NOT tough.
Had I been served this meat with my eyes closed I would have been equally happy learning it was nothing more that good old pot roast.
It was simply 'just' another hunk of meat.
Honestly, didn't know what to expect.
Figured it surely would/could top a standing rib roast or a beef tenderloin roast for quality and flavor.
Needless to say I was rather disappointed.
Not particularly convinced I'll be purchasing another brisket to attempt any time soon.