Originally Posted by Grizzly6
I picked up an 18lb Angus certified Brisket this week for $2.99/lb. Little worried on the cook time for this, but am very excited to try this new technique.
That's a great price! Is that a full packer? Just allow yourself enough time, if you get done ahead of schedule it will rest just fine and probably do it some good anyway. Try to trim away any excess fat off the bottom to try to get some overall uniform thickness to it. It should cook more evenly like that. Don't go overboard though, you still need some fat on the bottom. What are you cooking on anyways?