I haven't seen a post about Beef Brisket in some time.... just so happens I've got one on the Egg for tomorrows Red River Rivalry (OU vs TX) and kind of wanted to chat about it.[p] I'm doing it on my Large indirect with a full load of Royal Oak lump, and four or five hickory chunks through out the lump.[p] I think it's settled in at about 280º dome, and I'm hoping for tender brisket by 2:30 p.m. tomorrow, any pointers?[p] I know about the dwell time in the cooler in foil and towells, but is there anymore hints for a successful brisket? And, why is brisket not popular on the forum anymore?[p]Thanks!
Go Sooners! Beat Texas!