Eight years with my egg and I still have not mastered brisket! Giving it a try again today with a 4 pounder, flat only, from Costco.
Rubbed it yesterday, wrapped tightly and refrigerated overnight. Injected with beef broth this morning and got her on indirect at 250.
Figuring on 1.5 hours per pound at that temp. On at 10am, off at 4pm, with a wrapped rest after that, and then ready to slice for the primetime football games tonight. Have the polder in monitoring the internal.
Any suggestions, tips and prayers are appreciated! Thanks!