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I had my doubts as to how tender a small brisket flat would come out, but what the hey, let's give it a try.
Injected and marinated overnight with strong beef stock and garlic, then patted dry and rubbed liberally with a typical rub gleaned from the BGE forum, it found its way onto a BGE rack, set above a plate setter and a drip pan with one Maverick probe inserted into the meat and one more monitoring the grate temp.
On at 0730, 275 degrees grate temp.
By 1400 hours, the brisket hit 205, but it was still tough.
Into a bit of aluminum foil with a splash of Apple juice, and back on the Egg until 1630 hours.
Pulled off the Egg after that and placed into a cooler padded with several beach towels.
Dinner at 1900 hours, and this small piece of brisket was as tender as a slice of meatloaf.
My word, did it come out nice.
No pictures, for we've all seen brisket before, but rather an FYI should you hesitate trying a small piece of brisket.
Love that Egg.