Tried a very small flat today--- 2.8lbs. Cooked between 250-275 (windy) with cherry and pecan wood with royal oak lump on my modified ECB gourmet. I cooked on grate for about 3 hours then foiled to 203. It was a little over done. Is it best to cook it on grate with no foil and just check for probe tender every 20-30 minutes after reaching over 180 internal or??? What is a normal range of internal temps for a brisket to be truly probe tender?
--Modified ECB---Mini WSM---22.5" Weber blue OTG---'69 18.5" Weber redhead----Mav ET-732