13lb Packer from HEB. Excess fat trimmed. Seasoned Franklin method (salt & black Pepper mixture). Put on LBGE with Platesetter legs up. Dome Temp 270. RO lump with 6 Pecan Chunks mixed with lump. Cooked 7.5 hrs to a temp of 192 degrees in the thickest part of the flat. Came out juicy and tasted outstanding. Only way to cook a brisket.
Weber Genesis series