I'm taking a beach trip with my whole family to Edisto, SC next week. I can't take the egg with me, so the next best thing to bring some egged food with us. So I am doing what I call a Tex-alina cook. I have a 10+ lbs Texas style Brisket cooking under a 9+ lbs N. Carolina style Pork butt to help baste the brisket. I am using a variation of techniques from Thirdeye and Bubba Tim websites.
The brisket is coated with worcestershire sauce and rubbed with Texas BBQ #2 brisket rub modified with ancho chili pepper and some cumin.
The butt was slathered in yellow mustard and rubbed in regular Teaxas BBQ #2.
I put the Brisket on around 10p and used a blend of oak, pecan and hickory for smoke.
The butt went on top about an hour later.
I used my new ET-732 and went to bed around 1a. I woke up this morning with all temps steady and this is how it looked.
Temps stayed at 217 at grid level all night, I bumped it up to 250 around 11a to help it along. The Brisket just hit 175, so it's time to start basting it. It's not my 1st Brisket, but my 1st on the egg. I hope it all comes out OK.
"Pork so tender you can pull it with a spoon."