For my second cook on my nearly new XL BGE, tonight I bought a 10.3 pound
trimmed brisket today at the HEB on the NW edge of San Antonio. Washed
it down with cold water, put it in a cast broiler pan, sliced deep straight down cuts and
inserted garlic cloves in the 25 or 30 knife cuts I made. Covered
it with onion salt, morton salt, black pepper, garlic powder, and a
heavy coat of Bolners Fiesta Brisket rub. Sitting in the pan in the frig now
until Friday night. I'll drop it on a 250 degree XL BGE for an all night smoke of BGE lump and mesquite chunks. Will post a
pic Saturday or so and share this hopefully tender and good brisket with close friends. I'm hoping I didn't screw up by not getting a big ol packer brisket but they had loads of fat on those and were very heavy. Time will tell.
Reading here and learning more every day, thanks all for sharing your info! I love the BGE!