My brisket finally worked out and it was GREAT! And I really do mean great - great flavor, smoke and juicy (even the flat)
Was a day of weird happenings:FEC100 flamed out for the 2nd time in 7-8 years at about hour 3 and then for some reason when I restarted it the normal 12 hour cook time went to the 2 hour cook time so at hour 5 it went into hold mode (I caught that one pretty quick).
Anyways, I followed Franklin's basic method (have his book), it was about a 10 hour cook, and then I had to rest it a bit longer than I hand planned (3 hours) but it was still 160 IT which was perfect.
Really happy and can't wait to do another!
Even my wife (who does not really enjoy brisket) liked it and had seconds!
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