Mark Jacobs

Over direct heat, flipping and turning several times. I had the basket splitter in so when I probed for temperature it was on the "cool" side of the grill.

Smoked for a few hours with a Texas BBQ rub, then braised in a dutch oven for almost five hours with onions, garlic, beef and chicken stock. During the braising the temperature up at the top of the dome as between 350 and 400, The smoking was more in the 250 degree range.

Cooked on the BB 32.

Costco had lots of them just before Christmas. $2.99/lb

First time. It vastly exceeded my wife's expectations. A simple honey bbq rub was applied.

Very nicely. I started the cook about 11:00pm, left it alone overnight at about 200-225. Raised the heat to 240 early morning. Wrapped it in butcher paper when it hit 168 internal, stayed on the smoker for another few hours until it was probe tender about 200-205. Moist and smokey.

Sliced.

Before wrapping.

Smoked a 9 pound prime brisket today. A little over 12 hours for the cook.

Nothing too special but still delicious.