Woof! Thats a big rig of a brisket. Did you find it dried out? How was your temp control etc?
We both got the BBQ out after a long hiatus! So two weeks ago I cured a pork loin with salt/sugar and a bunch of random herbs. I washed it and pat it dry, then chucked it on the weber with a bit of apple wood at 120C for a few hours to get the meat up to 68C internal temp.
CAME UP A TREAT!
That loin looks the goods.
Temp control was ok I think, seemed to be steady at around 220F though I was only checking it with one of those crappy oven thermometers, and I only checked it a couple of times. Cooked to internal temp around 200F, some parts were a little dry - the end of the flat mostly which is kinda to be expected. But overall I was pretty happy. Was nervous given most of the cooking was happening while I was asleep. Checked it at 5.30am and the internal temp was already up at 170F, then it very slowly rose over the next three-four hours.
Good result. Will you change anything for your next BBQ?
I really need to get back into it. I was juggling the pork whilst finishing up some painting around the framework for the deck, so I couldn’t check on it as much as I hoped to. I was using coal this time which I have found a bit troublesome compared to heat beads. With the wind we had in Canberra, it helped keep the coal rolling along.