I finally got around to doing a brisket on my egg. Before the egg I had a Weber Smokey Mountain that I learned to smoke on. I tried a brisket once and it came out like shoe leather, so I was reluctant to try again. After tons of reading, I decided I was ready to try again.
I got a 5.5lb trimmed packer at HEB. I was hoping for one of the CAB briskets I read about, but no luck. They did have Prime, but the smallest was 10lb and it was fairly expensive. I used olive oil, Montreal Seasoning, and salt for the rub. Was shooting for ~270 grid, but the egg was running hot (around 300) for the first few hours. I started checking for tenderness around 190F internal. Finally pulled a little over 200 after 7.5 hours. FTC for an hour. Results were good, but not great. Fork tender, but just a bit dry. Flavor was good, but a bit mild. As good or better than most BBQ places.
I'm encouraged. The fear is gone. I'm ready to make it for company now! I would like to get it a little more moist with a bit more flavor.