I just finished my first brisket. 16# untrimmed, choice packer. I put it on last night around 6:30 in the evening. I went indirect, legs up, Hickory chunk (against recommendations but it was what I had), between 205-225 for a little over 12 hours until internal hit 195. I was shooting for 200 but fire went out so I called it good. FTC for 3 hours then served lunch. I could definitely stand some improvement on my carving skills but I was very pleased with the tenderness. It wasn't dried out at all. I suppose I should chalk it up to beginners luck but I am pleased with my first attempt and now anxious to try again. That is by far the most nervous/intimidated for a cook I have been yet. Very fun! I love the Egg!!
Any advice for future cooks much appreciated!
LBGE Columbus IN