It has a decent amount of fat between, but not a lot. The fat cap is all the way across, just not very thick. After taking it out of the package I noticed that the whole thing is actually marbled a good bit for a brisket so I think it will be tender enough.
I put it on about 6:00, and have no where to be until 4:00 tomorrow afternoon, so I'm hoping for the best. Unfortunately since my only other grill right now is a Holland, I don't really have anything that I can sear it on (Don't even have a pan big enough to do it on the stove) so I'm just going to do it supper slow and see what I get. It's on the smoker with a good bit of rub to crust it up, and I've got a spray of Apple Juice, Sam Adams Oktoberfest, and EVOO ready to hit it good every hour.
I'll wrap it in the morning (it probably won't hit 170 until late morning, I've done 10 pounders overnight and they didn't hit it until about 6:00 am with them going on around 8:00).
Then I just made a batch of sauce/glaze that is basically sugar, salt, vinegar, and pepper (Sorry can't give out the recipe as long as the restaurant I stole it from is still open lol). I'll mop it with that, foil it, then take it out of the foil for the last hour and mop it again to get it to crust up good.
I'm also going to put a pan under it in about another 2 hours to catch all of the good juice.
It cost $3.12/lb. A little higher than I think it should have been, but not too bad. I did find one other store that had them, and they wanted 8.99 a pound.
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