Had my first pop at brisket on my Weber yesterday, a few photos of various stages.
I injected with beef stock and used a ready made rub I'd been bought, some generic Texas BBQ
Cherry wood blocks for smoking.
Relatively happy with the results. Not quite as juicy as I'd hoped, I did wrap in foil for last 2 hours, but maybe should have done it a bit earlier? Was on there for around 6 hours in the end.
Temp was probably a little too high, it was around 120c / 248f, for most of the time but then went a little higher for the last couple of hours.
Heat beads worked a treat, I did jacket potatoes on the BBQ too, in total had it at a good cooking temp for about 9hours.
It was the first time I used a wireless thermometer, made such a difference, not having to worry about what was going on, thanks for the tip Wade.
Going to try it again in a couple of weeks.