So I have down two briskets since I got my egg. One i mostly followed the Travis method. Came out ok. The 2nd I got the egg as low temp as I could hold and did until it was done. Came out amazing, one of the best briskets I have ever had. Now there are a lot of other variables as well. They were done like a year apart so when i did the 2nd I was much better with the egg for one. Also, I think I had a much higher quality piece of meat when I did the second which would probably be the biggest factor.
I am doing a big cookout with couple neighbors in two weeks from Saturday. There will be around 50 people, adults and kids. Live band, bouncy house, corn hole boards, etc. Neighbor is doing wings, another is doing pulled pork, another is doing something else (forget) and i am doing brisket.
My questions are: 1) how do I get a high quality piece of meat for the brisket? I want marbling and such to be as good as possible. 2) should I do 1 or 2 briskets? can two easily be done on egg? I think the times I have done in past the one took up most of the area 3) I was thinking jack daniels wood chips. what other wood chips would be best for a brisket? I will use a homemade rub that has a bit of heat to it.
Any and all other tips will be appreciated.