Took a deep breath, and tried first brisket
Having produced improving ribs, butts, wings, ABTs and chicken bombs I felt it was time to attempt a brisket.
I started with the excellent 2009 tutorial on brisket, then bought a 15 lbs packer from my local butcher. Next trimmed the excess fat and took much of the cap off. Then I injected and applied rub,
Started the kettle at 5:30 this morning and dropped the brisket on it at 6 AM. Here is a picture 3.5 hours in. Grill temp is 257 and internal temp is 133.
I plan to wrap in foil (don't have butcher paper) at 160 IT. And then cook until the flat probes like butter. Will then vent until the temp drops by a degree or two and then double wrap in foil and let rest for a couple of hours.
I'll attempt burnt ends from the point I will have removed during the vent, whew! Sound like a reasonable approach?
Thanks to the brethren for advice and patience!
KCBS: MCBJ, CTC
Humphrey's Qube'd Pint, WSM 22 & 18.5, Broilmaster D3 natural gas (in-ground), Weber OTG (upgraded silver), Smokey Joe Gold, Stoker ATM, Maverick ET-733 & 732 thermometers and Red Thermapen