Not My First Brisket Rodeo, Pic Heavy

I was shopping with HungryMan yesterday and picked up a 14.72 lbs CAB Beastie. Nice and flexable in the middle...hmmmm..Decided to go old school (what a shock)Started with some Au Jus injections. Let sit for 2 hours. Then Yellow mustard, only garlic power and onion salt for a rub.


Beast went on last night @ 8PM Indirect at 215 degrees with wiskey oak wood. This is the first peek this am at 730am and took out the foil wrapped brick.



This first mopping when the flat got to 180 degrees.
Around 1pm



A second mopping was done close to 3pm. The beast was pulled at 4pm and was allowed to rest for 60 minutes.
This is after a one hour rest.



Just sliced:


The squeeze test after 5 minutes after slicing:



The cutting board during slicing.


By far the juciest brisket, great flavor and texture. It could have stayed on the Egg for another hour. As I was slicing up the flat, I started to lose a little of the tenderness. Great color and bark and no black pepper finish. I would like a little more salt to penetrate deeper in the meat. May have to add more salt to the Au Jus or poss a salt brine for a few hours. All in all I would rate it a 8.5. I have the Au Jus recipe on the brisket page of the web site.