After 2 epic brisket failures I finally got a good one. The inlaws were coming into town and my FIL requested brisket  so I grabbed to Costco and picked up a 16#+ prime packer.


I trimmed about 4.5 - 5 lbs of fat off. Which is a shame when you are paying $3.49 /lbs. That's close to $17. Rubbed it down with a light coating of black ops and refrigerated until cook time.


I figured at 11-12lbs, it would take 12-14 hours. With a planned eat time of 4-5pm I decided to throw it on around 1am. It ended up being around 1:30am when I got it on and I set up the billows for 250° and hit the sack.

I woke up around 7:30am to check the temp and the grill was steady at 250° but the meat was 190° in the flat and 210° in the point!!! No way I thought to myself it had only been on for 6 hours. I re-adjusted the probes and the temp dropped about 15°. I proved for tenderness and it wasn't close. Here is a screen shot of the thermoworks app.



I still thought the temps were high so I dropped the grill temp to 225° and laid back down. Sure enough, temps in the meat held steady for close to 3 hours. I ended pulling at noon, point was 208° and the flat was 200°, both probed like butter.

I foiled and put in a warmed oven until 4:30 when we ate. Served with slaw, buns and pickles.