I wasn't going to post this because I used Filo dough instead of puff pastry, but it was so good I had to.
Fired up the Egg with platesetter legs up 2 hrs. before the cook @350*
. DO with all the fixings .
Cooked for 2.5 hrs. with the lid off until the brisket was tender.
My wife Jackie fixed the Filo dough the best she could, I should of talked to her before I went to the market. She said the next time she would make the Puff Pastry.
Back into the Egg for 40 min.
Served with peas, this was a wonderful meal that we will do again real soon.
Thanks for looking