Memorial Day Weekend Brisket

This is the 2nd time I made brisket. Both have been whole packers. 1st one was just kosher salt and cracked pepper, franklin style. I tried something a little different this time. Fat side down, and I put about 2 tablespoons of ground espresso on the meat.

For the cook itself, I took the meat out of the fridge at 5:00, seasoned it and lit the egg. It was an 11.5lb choice packer. I used a blend of hickory and pecan chips for smoking. Dry, blended with the charcoal.

I let the egg stabilize at around 250 dome, and meat warm up for about an hour and put it on at around 6:00. By 10:00am it was around 165 internal, so I decided not to wrap it, and it powered through, almost no stall. Done at about 3:00 at 200 internal, so 8.5-9hrs total.

Great smoke ring, and tenderness. I think a prime would be a little juicier due to more fat, but I was pleased with this one as I didn't have to wrap it, and it didn't dry out during a stall. The espresso was subtle, but I liked it. 

I cooked a 9lb butt simultaneously (barely fit on my large).