For my birthday I bought myself.......

Just unwrapped, trimmed and rubbed. Did a clean burn last week, so the egg is all set. I opened a bag of Fogo and grabbed some HUGE pieces for the bottom and then added rockwood to fill it up. It's all ready and I'll fire it up in a few hours.

Added a little more rub to the burnt ends and just put them back on for another 30. Really happy with the results so far

I'm very happy with the way it all turned out. (Only hiccup is I wanted a little more heat in the rub and I think I took it a little too far so I'll dial it back a little next time.) I have a bunch of friends coming over for a drink tonight. They'll all be leaving with a vacuum sealed package of brisket!

carlsim292 said:

Looks great! Post up your times and temps plz. I'm gonna be doing my first and i want it to look like that....

I've done 3 briskets (all similar size) and they took: 20 hours, 15 hours and this one took 13 1/2. The other two had a very consistent temp across the flat while this one was much more variable. I had to check in a few places and ended up pulling it when it felt 'right' AND the temp was showing 195 (in a few places it wasn't, but it looked and felt right so I went for it). In general, my plan is to pull at 195 and then wrap and rest for at least one hour. This one rested for 2 1/2 while I waited for the melting garlic to finish.

When I pulled it from the cooler and put it on the cutting board I planned to cut apart the point and flat, but I was able to literally pull them apart to separate them.

I cubed the point, put it in a foil pan and dusted it with some more Mickeys and put it back in the egg for 30 minutes. After the 30 I pulled it and the melting garlic, poured some of the garlic over the burnt ends and sampled it. OH MAN!

I can't recommend melting garlic enough.

I then sliced the flat. As an aside- another thread recommended the ken onion work sharp knife sharpener. I bought one and used it on an old wusthof chefs knife and it worked GREAT. Made slicing easy. I sliced most of it. The edges were dry so I chopped that ( to be mixed with melting garlic before serving).

And that is it!

Question for the pro's out there--when you are trimming do you remove all of the hard fat between the point and flat? Most? I've been trimming that aggressively and just wasn't sure. Thank you for any advice.