So..attempted my first brisket yesterday. i bought 5 lb flat. When I saw it, I was surprised how thin a fat layer it had on it. Some parts had none at all.
Did my dry rub, and injected beef broth.
Stabilized the Egg at 260 and place brisket on grill over plate setter. Put my Maverick in the meat.
I noticed within an hour or so it was up over 160 degrees, and plateau at 172. Sat there for about 45 mins, and then put in a pyrex dish with beef broth and foil. Back on the egg until internal was 205 ( about 1.5 hrs).
Took it off to do FTC and noticed it wasn't very soft. Not feeling tender, but did FTC anyway.
After 2 hrs I took it out to trim. It was solid as a rock! Tastey, but solid.
Where did i screw up??
Ninety feet between bases is perhaps as close as man has ever come to perfection." -- Red Smith