The first time I ever made a brisket, I used one that I had butchered personally, so I can't really give you the grade of the meat, but I did it on my barrel smoker and I followed step by step the method in Steven Raichlen's book "How To Grill". The outcome was unbelievable.
Have had my XLBGE for about a year now. Before that I had a gas grill from Vermont Castings and an old barrel smoker. Since the purchase of my BGE I have made ribs, pulled pork, pizza, ABT, clams, prime rib, scallops, salmon, lobster, strip steaks, cowboy steaks, flank steaks, skirt steaks, you name it, I've made it, and the results have been great. I grill as a hobby, though I had worked a couple years in my families restaurant as a cook when I was younger, no formal training. All of that said, I forgot to mention the three times I made brisket on the BGE…
The first one I did Texas style, used a simple rub, no injection. Again it was meat I butchered myself. I used my digiQ, set to 235f dome, cooked to 195f, FTC for about an hour, dry as a bone, big piece of leather.
Next I did everything the same but cooked it in a foil pan on a bed of chopped onions and beer. Not leather, but far from moist.
Yesterday I was determined to break my curse, had done some research, amazingribs.com and this forum, a lot of it said you really need a good cut to make a difference, so I tried and could only find a small wet aged choice cut, North Jersey in the winter is not an easy place prime cuts apparently, and at $8/# I don't think I would have gone better just for a test run. So I dry rubbed, injected with beef broth, and let sit overnight. Set the digiQ to 250f dome, royal oak with some chunk cherry, threw it on the grate fat cap down. It stalled at 157f for a couple hours, so I wrapped in foil, and bumped the temp to 285f. Got it to 197f, FTC for an hour, then unwrapped and let sit a room temp for 20 min, and sliced. There was a thin layer of fat that ran through the entire brisket about 1/3 way up from the bottom. Everything below the layer of fat was moist and tender, the 2/3 of brisket above that fat line was tender, but sadly dry.
Is it me? Or is brisket just different from all of the other things I have cooked? I have read everyones success stories about how fat cap up/down doesn't matter and the egg does it all, and I agree when it comes to everything else I have cooked, the egg does do it all, but it seems the only way I will be able to do a brisket is my original way, which though it is pretty involved, cooks faster and produces good results.