The temp held pretty steady, usually around 380 (which I think was just too much, see below). At 1:05 I foiled the meat, and put the fat side up. At 4:20, when the probe did not meet any real resistance, I pulled the meat, foiled it over, wrapped it, and put it in the Igloo.
Then I put on the chicken breasts, and the sausage. At 5:20 I pulled those off.
Trimmed some fat, separated the flat from the point. But then I couldn't slice it. It all just shredded. With the grain or across it. So I had a big dish of shredded brisket, with good smoke flavor, and poured the natural juices back on it all.
I think the high heat was just too high (early on it was at 400+). Any thoughts?
Since I was able to control the temps pretty well on the kettle, I think next time I'll try it the more conventional low 'n slow, shooting for a temp of 225. It will just require less fuel, keep the bottom vents more closed, and some monitoring.
The Line-up: 22.5 Weber OTS; 22.5 Weber WSM.
Gone but not forgotten: ECB (modded); New Braunfels Hondo stick burner.
"Been dazed and confused for so long it's not true"