Hi everyone, I'm a new Egger & have been convinced to participate in an Egg-off at work. We're each doing a Texas brisket & I was hoping for some advice from those with more experience. I have only done one brisket on the Egg so far & while the flavor was good, it was not nearly as tender as I'd like & pretty dry. After doing some research I think that A) I wasn't using the right cut (flat v Texas) and B) I just didn't leave it on there long enough.
My questions are:
Rough guesstimate for a 15lb Texas time-wise? (I do have a Thermapen, this is mostly for planning purposes)
How to keep it moist? Someone has recommended spraying it with apple juice.
Am I aiming for somewhere between 200-250 or do I need to be more picky about temp?
Dry rub recipes! I just faked it the last time, throwing together whatever I had, I'd love to hear what's worked for other people.
Thanks in advance!
Large Egg, quickly becoming the love of my life.