A friend picked up a half brisket from a local farm this fall and we finally got it on the grill. Seasoned it with salt and pepper and let it sit overnight. Nine hours on the grill; didn't have the probe in the best spot so I wrapped it a little late. Took it off at 205 and let it rest in the oven. Did it with the fat down; missed the part about flipping it for the rest. I now know for next time.
by phyrebrush