I bought a brisket at Walmart over the weekend and am cooking it tonight to serve tomorrow for Rosh Hashanah. Every brisket I have made on the egg has been, per my family "amazing and delicious" but for me- too dry. I think this is my 4th or 5th try. Big difference: this time I bought it at Walmart rather than at the specialty market where it is grass fed (and 3 times the price). I thought the specialty place was the only place in town that sold packers but I was wrong! I have heard mixed things about the Walmart briskets but I figured I buy Royal Oak there so maybe this will work out well too. It is VERY flexible so that is supposed to be a good sign, right? My daughter loves sitting outside with me during an overnight cook and she is finishing up her homework and then we are going outside.
Every time it is an adventure and a little different! This one I seasoned with a brisket seasoning I bought from the above referenced specialty store- I did that last night and wrapped it in plastic wrap until tonight when it went on the grid fatcap up (heat deflector in legs up, no drip pan). Starting internal temp: 57 degrees (I had it on the counter for a while before putting it on). I have the temp probe in the flat- not the point (made that mistake before!). Here we go!