Cooked my 2nd brisket on Saturday (5 lbs for 6hrs at 250F) - foiled with beef broth for last hour. Turned out better then my first ... I'm getting there. Got my inspiration here: http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1080027&catid=1
All finished on the egg (always forget to get a plate shot)
Leftovers today used to make a Chili:
Thanks for looking. Always great tips from this site which contribute to a great egg weekend.