Last weekend I cooked my first brisket which was a bit under 11 lbs before trimming. It turned out ok but a bit over cooked and slightly burnt on the extremities.
I cooked at +-10 degrees 250 dome temp With digital probe, wrapped it in paper at about 165 and pulled it when all areas were at least 203. I wrapped it in foil and towels and let it rest for one hour in a cooler.
I think the ends got hotter cause the brisket is bigger than my heat deflector and I’d like to get a more even cook if possible. I cooked it on the lower grate and thought of maybe trying on upper grate.
Does anyone have any pointers for my next brisket this weekend? The smallest brisket I could find was almost 17 lbs, would separating the point and the flat and cooking separate on 2 level grate be my best option?