Yesterday I took on my first brisket and I thought it turned out alright, although I likely left it on the grill for about 30m too long.
Cooked it fat side up, on the upper grill at around 200 for about 2.5h. It was close to 3lbs. Now it was a brisket from superstore so it was not a quality piece of meat.
Used my BBQ and moderated the temp by turning on the outer burners and leaving the meat in the middle of the upper warming grill and then using a couple of metal plates for some indirect grilling. I also used a smoker box with some hickory pellets
I,d love to get a smoker of some kind, but for now this will do
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