Well the fire box on my beloved stick burner of 15+ years rusted off the other day, so decided to do a small brisket on my Weber Grill. Little 8lb packer, trimmed and rubbed with Kosher Salt and cracked black.
On she goes with a light mesquite smoke.
4 hrs on the grill (sure sounds weird), wrapped up tight in foil and put in oven for 4 more hours, then a long rest...in the fridge overnight until ready to slice.
Heated back up with some beans and in I went. Turned out better than I thought it would, perty darn good. Tender and great flavor.
Thanks for looking.