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So I've had my egg about a year. Finally felt comfortable to try my first real challenge....a Flat Brisket. 6lbs. of challenge to be specific! First, I brined it overnight in a "just add water" brine mix. Not bad but added extra Peppercorns and Bay Leaves.
Then on Sunday, I salt and peppered that slab and put it on my XL at 10:00am at 275. At 4:00 I checked it with my Thermopen....190ish but still too tough. So I took it off and wrapped it in foil with a cup of water. Put it back on at 300. At 5:30 checked it with the Thermopen. I don't remember the temperature as I just remembered how easy the pen went into the meat....as you have said....butter!
Took it off and let it set until 6:30. Sliced it cross grain, kept the juice for dipping, and for a brief time we were in Brisket heaven! My oldest son said that it was so good that if he was a dog he would've rolled in it!!
Thanks for all of the tips as that's what I started with!!