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That looks great, glad it all worked out. I was kind of amazed that it just nailed perfect temp straight out of the gate, figured I'd have to play around to work it out but it's pretty much fool proof.
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UK brisket is a braising cut and tends to only use the flat of the brisket. BBQ brisket uses either a whole brisket (packer) or the point end.
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kkg337
@le_james
I got the Signals/Billows set up over the weekend. The hole in the Weber took a £30 Screwfix drill bit but it all went smoothly. The Thermoworks 1.18" adapter for the Billows fits nicely in the BBQ Guru universal adapter, a bit of info that I couldn't find for certain before I purchased. It held a 225 +/- 10 all day, through snow and sunshine.
My brisket from the local butcher wasn't quite what I expected, much wider and flatter, but it came out nice, and I finished the thin end in a maple syrup, butter, and sugar glaze.
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