Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Not as tender as a pork butt, but pretty darn tender. The meat stayed juicy and the 'sauce' created during the rest from broth/meat juice/rub could be bottled and sold for big money.
Rubbed and Ready
Add bacon - thanks to Slotmercenary for the tip
[ Egg's ready - cheap lump from Home Depot, Cowboy, seems to be working pretty good
Starting the cook
I ordered a DigiQ - it'll come on Monday - but in the meantime this thing held 250 like it was an oven. Still want that DigiQ!
Ready to rest for a couple of hours
Family raved - my problem was that it seemed to take too little time to cook, even at 250. I think it was because it was such a small brisket. Next time I'm finding a full brisket, setting the DigiQ for 250 and I just bet it'll do better.