Our first 'REAL' Brisket on the BGE (15+ lbs.)

mojopin

<p />This was our first real brisket in the 2 years we've had the Large, it barely even fit inside the grill. This was also our first time trying out the injection style marination.[p]•We injected store bought Italian dressing into the MEAT.
•Rubbed it liberally with Butt Rub®
•Stuck it in the fridge for 6 hours
•Got the grill up to 250°
•Set up the grill Platesetter legs up on the fire ring/Drip Pan/Cast Iron 18" grid - then set door and damper about 1/2"
•Let them warm up then when the dome drops to 225° added in Mesquite pellets
•Cooked indirect for 21 hours, wrapped in foil at 350°-375° for 3 more hours
•Rest
•Slice and Eat![p]Check out this beast!

15lbs. of Brisket before entering the Egg[p]
The First few cuts[p]

UnConundrum

mojopin,
That looks like a beautiful smoke ring How many did you feed with the beast?

Unknown

mojopin,[p] Looks like a very well executed prep and cook! Result sure appears great .... how pleased are you with tenderness, moisture and flavor?? You should enjoy some very tasty meals for a bit (depending on how many neighbors smelled the smoke for the last day !!![p]Tom B (EggSport)

mojopin

UnConundrum & Tom B. (EggSport),
It could easily feed 12-16 I'd say, as long as there wasn't too much extra food to go with it. [p]Thanks for noticing all the work we put in to a great meal(s), we'll be eating this for a few nights hopefully. So far we have fed about 8 people with it.[p]The moisture was great, even on day two, it had great flavor and was like butta to cut through.[p]I was wondering for awhile if anyone ever injected their brisket with the marinade? So I figured we'd try it out, doubt we were the first though.[p]•mojopin