So, I posted last week that I will be hosting a party soon and have been asked to cook a brisket. Since I have not cooked a brisket before, Sumoconnel and Cen-Tex recommend doing a practice brisket so here it is. Started out as a nine pound packer. Rubbed with bad Byron's and waiting for the egg to stabilize at 275.
Put on for nine hours till it reached 197 degrees.
FTC for two hours then sliced.
I can say that I'm glad I tried one before feeding a crowd, because I did not get the bark I was looking for this time. The flavor was ok and it was moist but I have a lot to learn about brisket. Big thanks to Cen-Tex for all the advice.