Day off. Picked up a 5.3 lb flat yesterday on the way home from work. I hate getting up early, but knew I had to if I wanted brisket for dinner.
Cleaned out the fire pit and made sure all the holes were clear. Mixed some new lump in with the leftovers and lit the egg at 0700. Rubbed the brisket with Northern BBQ mix from the Spice House.
Brisket went on at 0800 over a drip pan containing 12 oz beer/water fat cap down. Went to exercise class.
Came home and, here's the eggciting part for me as I know I went with a little hubris, the dome temp was 225!
Tweaked open the petals on the daisy a little bit to try to get up to 240. Will post pics and more details later.
Planning on foiling the brisket at around 165 with some broth and cooking to meat temp 195, but will check with fork for tenderness as well, based on what I've read. While brisket is resting, planning on roasting some brussel sprouts.
Any advice at this point would be appreciated. I know brisket is iffy, but I figured I had to give it a try.