17 1/2 lb Brisket Done on a Large BGE

I love cooking and eating brisket. I stopped at the butcher Saturday morning and they had some fresh butchered briskets (never frozen) so I grabbed a few. Here is the 17 pounder I did today. As I look back, I remember it was my dad who gave me his BGE and this forum that got me where I am today. I had my mom over for some brisket and we ate and talked about things my dad did. A lot of great memories and more being made talking with my mom.

I knew this was going to be good as it was very flexible. I separated the point and flat so I could remove the hard fat and get a nice trim. I took 3 lbs off of this. I smoked at 320° with oak for just under 6 hours. I put the point on about an hour after the flat so they both get done at the same time. I wrap them when they get around 160° and keep wrapped till 205° and then FTC for an hour.

 The weigh-in

The bend test

Separated, trimmed and starting a Salt/ Pepper/ garlic rub

Couple hours in and ready to be wrapped in foil

Here is the point

The flat

All sliced up in a 48 qt Pyrex pan

And a few sammies