Well, got'er done. Took longer than I expected and I did have a temperature pause around 140 degrees for almost 2 hours. I started at 830 AM which at the time, I thought was too early. The brisket was done at 6 PM with NO time for cooler storage. I wrapped at
165 degrees and pulled it off the grill at 197 degrees. Let it rest for 15 minutes in the foil and then cut. It was tender, juicy, and had a great flavor.
Thankfully timing worked great because it was getting done just about the end of the NASCAR race today which we were glued to.
We wanted a firm but tender meat so we could get good slices. That I accomplished. My wife never had Brisket and she was worried
about the whole deal. It turned out tender and very tasty. Very pleased.
Where I messed up was that I added beef broth when I foiled and threw it away. It would have made a wonderful light gravy which my wife thought she would have liked.
I used cherry and oak wood that has been seasoned about a year.
I rubbed last night, covered and fridge:
As the grill heated up, time to split oak and cherry. My splitting block there is a large slab of mesquite:
Ready to go, water pan wood wrapped in aluminum foil. Fat side down:
Time to foil. Juice is beef broth:
Ready to eat. That plate says "Pizza Pie" if you wonder. Brisket was excellent, tender,
cut great, the wife said a little gravy (that I threw away) would have been nice, I agree.