Packer Brisket on a Small Egg

The other day in this thread http://eggheadforum.com/discussion/comment/1220097/#Comment_1220097 @Netzapper asked if a whole brisket could be cooked on a Small Egg.  I'd never thought about cramming a packer onto my Small but after the question was asked, I thought why not look for one small enough to fit and give it a shot?

Last weekend I found a choice grade 10.05 lb brisky that looked like a good candidate so I brought it home.

Today was the day for the cook so after trimming about 2 lbs of excess fat, it was rubbed, draped over an upside down Lodge cast iron 1 QT kettle and smoked away over some hickory. Length of brisket was 16" and the Small grid diameter is 13" so I chose to drape it to fit.

It was easy to get internal temps with the brisket up high in the dome:

No foiling, spritzing, or mopping on this cook.  It had shrunk enough to remove the CI kettle near the end and I ended up flipping it fat side up to allow the ends to sit up a little higher and cook a little more (the center being high up in the dome was already probe tender while the thin end was not - definitely backwards from what I'm used to when cooking flat on the grid):

Pulled when the flat was probe tender.

FTC for about an hour during which I cooked up some corn on the cob on the Small (still plenty of lump for this).  Brisket removed from the cooler and sliced:

For this cook, the lump was piled mid way up the fire ring and here's what was left of it (mix of Wicked Good Weekend Warrior and some Lazzari Oak). 

It was a fun cook and I'm glad the Small passed the test but I don't think I'd try a packer on the Mini!