Last night put mustard and tony chacheres (ran outta tonys added a little more after the pic) on it and wrapped it in foil and sat in the fridge over night
Lit the Egg @ 6am, put an R@B oval combo in at 630 and put the meat on @250 at 7. Held temp all day. Bone pulled out at 4:40 and took it off at 5 and wrapped it in foil and stuck it in the Yeti till 6. All i have for a thermometer is one of those dang glass ones my wife had and it read 180 i think. The wife wasn't sold on needing to spend "so much" on the R@B combo but after this meal she has nooo problems anymore so now i get to order a Thermapen for the brisket im doing next weekend!!