Anyway, I separated the end and put that back on with more wood chunks. Then I rested the flat for
45 minutes and started slicing. (I would of waited longer but my wife was letting me know that it
was time to eat.)

It turned out pretty dry but tasty (if that isn't an oxymoron...) She liked the slices with some
sauce I just put together. I still thought the dryness took too much away.

However, there was a good portion of the flat that didn't want to slice so I got out the old
cleaver and rough chopped it a little. Then I ran some sauce through the chopped up brisket and put
it on some cheap white bread.

All I can say right now is that I have a very happy mouth! So, the flavors were all there it was
just a matter of too many temperature swings that messed up the texture/moistness. Anyway, next
time I will just tackle a flat that fits on the small BGE so I don't have to mess with trying to
fit a whole packer on a small - (or maybe I need to buy a large BGE so the whole packer will
fit...hmmm....\"So honey, I know the kids want to go to the Dells but how about a 2nd BGE instead?\"
Well, I need to work on that one....)

Thanks for all the advice earlier today. I hope to do better with the next one. In the meantime I
am going to have another chopped brisket sandwich.