Originally Posted by caliking
That looks like a mighty fine brisket to me. Did that take about 3.5hrs at those temps until it probed tender? Was it a flat or a small packer?
Also, I'm curious if you noted any difference between hanging first then laying on a rack vs. other briskets that have laid flat on a rack from the get go?
It was a small packer, and yes, about 3.5 hours with a 2.5 hour rest in the cooler, really turned out good, very tasty. It was my first brisket so I can't really address the difference between the hanging and lying on the grill.
Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.