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brisket - take two

New egghead here who two week's ago learned the hard way the importance of having a good thermometer. Sadly ended up with a leathery slab of overcooked barely edible beef. Have since invested in the thermocouple 8060 and hope to never ruin another expensive piece of meat again.

Trying again tomorrow with a 6 pounder. Applied dizzy dust and have it resting in the fridge for the big day. Now looking for suggestions on best way to cook.

was thinking of just resting it on the grill gate(with plate setter for indirect heat) at 200-225 with hickory chunks in the coals. Should I also put a tin with water on the plate setter to get some steam going as a way to keep the meat moist?  Any suggestions would be appreciated.

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