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We hadn't planned to cook brisket. We were at Costco to buy ribs. But they had choice packers for $2.45 per pound and the 10.5 pounder felt so soft.....
We started the fire about 9:30. Rubbed the brisket with a mixture of Bull City Beef Rub and Montreal Steak Seasoning - along with enough olive oil to make it a paste that would stick. Got the egg stabilized at 205 degrees and put the brisket on about 11:00. I slept like a baby. I do not have an electronic temperature controller. At 6:30 the brisket was at 163 and the temp at the grid was still 205. I opened the egg up a little and it slowly went up to 280 and stabilized. We pulled the brisket at 11:30 when it was 201 degrees internal and the Thermopen slid in and out easily. After 6.5 hours of FTC it was sliced and consumed. I only had time to get 1 pic during the slicing/eating process and from that pic you can see that I missed the plane when I sliced that point off the flat - leaving some point meat on the flat.
It wasn't the best brisket that my son and I have ever cooked - or the best carving job. But it was still better than any but a handful of restaurants in the world can produce. I'll sleep well again tonight. Thanks for looking.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX