First brisket in the kettle!

I’d made brisket twice before in my Pit Barrel, and felt that the higher temps in the barrel made the meat too dry.

Finally tried brisket again in my Weber 22” and SNS insert. I had a lot of trouble keeping it low- it spent most of the cook at a steady 250F. Coals lasted about 10 hours and then I wrapped it in butcher paper and put it in the oven at 230F for another couple hours. Did the faux cambro hold for about 6 hours. The bark was gorgeous and, though I was very worried, everything was moist and delicious.

I’d like to work on my trimming and keeping the grill under 250 for next time, but I am so pleased with the result!