First Brisket: The Flat
It is amazing how much you can learn in a single cook. There is no replacing experience! I feel much more confident and ready to cook the next one. Many thanks to all on http://pitmaster.amazingribs.com, and the author Meathead Goldwyn for putting together such a great book. I must have picked it up a dozen times today to check and recheck information. The cook log is accessible here.
The brisket was trimmed and separated into the point and flat on Friday night and then dry-brined in the fridge until it was cook time. I seasoned it with Big Bad Beef Rub and it went on the grill at 7:45am. At 4:18 it was pulled from the grill, wrapped and placed in a faux chambro. When the internal temperature dropped to 149 degrees I removed it and sliced it.