Started with a 7 lb. flat, seasoned night before, used salt,pepper,garlic powder, rub down with mustard. Fixed my onions. Shiner Bock, and Allegro original, HEB didn't have the hot and spicy for the Travis Method. Took out a hour before, got the egg set at 250* on the grill, plate setter legs up and with hickory chunks, got back from church and bumped it up to 275*. Pulled at 205* IT, then FTC for about 2 hours till dinner. The wife was impressed for my first brisket!!! After I sliced the brisket and put on the platte, no need for a knife, cut with a fork. Wife cooked a pot of pinto beans and fresh cabbage which was delicious!!!!
Can't wait to do a packer next time.