Smoked a small brisket flat on the Char-Griller 980.
Used Worcestershire Sauce as the binder. Rubbed it down with McCormicks SPG Pink Sea Sat for the rub.
Fired up the Char-Griller 980 to 225 degrees, using Kingsford Blue and Hickory Wood Chunks.
Put the Brisket Flat on and let it smoked it until it reached it's stall point, which turned out to be 143 degrees.
Placed in pan with beef broth and cover with foil. Cranked the Char-Griller 980 up to 250 degrees to finish off the cook.
Once it reached 205 degrees internal checked it for tenderness and then brought it in and let it rest for 1 hour.
Sliced it up, it was not as tender as it should have been, but it tasted great.