Tried my first brisket tonight after a lot of reading on the how to. Followed http://playingwithfireandsmoke.blogspot.ca/1996/03/brisket.html
. Picked up a small flat (probably), Black Angus beef, about 1 lbs. Did sea salt, pepper, cayenne with a mustard / Worcester slather. Set the BGE at 210F (dome thermometer was calibrated about 2 months ago). Some wood chip, plate setter in, grill and drip pan check, brisket on at 2:00 pm.
At 4:00 turn it up to ~280-3000F.
At 5:30 first check, thermometer shows 105-110F, very stiff. No worries, it's suppose to do that, right? Inject beef broth with a little oil and vinegar (was simmering when I did the injection). Now cooking at 300-320F. At 6:30 still not over 120F in the middle and putting the thermometer in and out is like wrestling a stick from a dog. Ok, no prob, wrap in foil, more broth in the foil and open the vent to 350F. 8:00 pm, brisket now at 145F and still stiff as a board. Crap. Now what. Don't want to cook it any more, it's been on for 7 hours. I'll try the FTC, let's hope that finishes and tenderizes the meat but we aren't having brisket tonight.
Thoughts, little help if you have any ideas.