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So I have had my egg for almost 2 years now and never attemted a full packer brisket, always done flats and they always seemed to be a big fail no matter what I did. After much reading of everyones blog ( @griffin was the main one) and reading everything @travisstrick has done I felt like I can tackle this monster. A friend of mine asked me to go to Costco with her (She used me) and I agreed. I had been reading that Costco has better meat so I had to check it out. One thing I did like after I made my selection my friend told the butcher to trim it to my liking, I liked that Idea.
Long story short I get the beast home 16.7LBS, and go the old school Franklins way just salt and pepper. Got the egg to 250 Grid and wedged her in and sat back. I am going for the rule of thumb at 1.5 Hours a pound, but we will see.
Also finally after a year of having my table I got a bottle opener attached, thanks to my wife for finding the one I wanted.
I will keep you posted of what happens in the end.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.