I last left off with the brisket running indirect at 375° dome with some hickory smoke.
When the meat hit 150° internal I went to foiling. Back on the egg, I cut the heat down to 300° dome to slow things a bit. My target meat temp was 200° internal.
After hitting target I blanketed with more foil and rested the whole package in the kitchen oven, heat off, to rest for 1 hour. Then I pulled off the aluminum, threw on some hickory chips and seared the beef one more time.
With anticipation I sliced....
:woohoo: I did it!
Juicy, hint of smoke, flavorful, tender brisket! And with DP Raising the Steaks Seasoning this brisket tasted like steak especially around the crust areas.
Plated with coleslaw, some chips, a pickle and Becks brew to quaff. Outstanding! A big thank you to Vidalia1 for his recipe, "Fast Brisket"! :cheer: