I found the most limber brisket in the meat case at Wally World, a nice 13.5 pounder.
Trimmed it, sprinkled with salt, pepper, onion, and garlic (SPOG) and placed it on a Royal Oak fire at 350*F with some Mesquite wood for flavor.
When it hit 170*F internal (about 3.5 hours) I placed it in a disposable alum pan which I had to bend a bit to make it fit. Added some
Stubb's as a foiling sauce.
wrapped with foil to head to the finish line
The temp alarm went off at 190*F but I poked around on it with a wood skewer and it was not ready yet. So...I reset the temp alarm for 205*F. When the alarm went off the second time I probed around with my wood skewer and it was like a hot knife thru butter. According to the iGrill, I put it on at 8:52 and it was done at 4:15. 7 hrs 23 mins total cooking time. I'll never do another low n slow brisket.
I separated the point and flat and sliced the flat for dinner.
I dressed mine with a ribbon of No5 Sauce. No need for a knife here.
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