I have only egged a couple of times in the last month and a half due to being away 6 weekends in a row plus some midweek travel and a vacation. Getting back into the saddle finally and decided to do my first Brisket. Based on everything I have read here, I decided to try going turbo as I want to serve mid afternoon today.
Picked up a 9.75 lb packer at WalMart (only place I could find a packer). Trimmed it up (thanks Youtube for the instructional videos) and rubbed down with the same rub I use for pork. Got the fire built and grid temp stabilized at 300 with some Hickory chunks, put the brisket on the grill at about 8:15 AM. An hour and a half in, the IT is up to 140, I'm expecting it to stall though. Updates and more pics to follow.
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