Another victory for the egg. Our first brisket (from an earlier post) was excellent if just a bit too done. The flavors were outstanding. It went on last night before 11:00 and was already at 180 degrees by 5 am. I dropped the egg temp down to 200 and let it dwell until 10 am. The meat temp never changed. Then I raised the temp back to 250 and took it off at 195 internal at exactly noon. It as in the aluminum wrap until we ate at three. It got really genuine rave reviews but I knew it was just a little over done. I think my GURU temperature may be a little off and will check calibration prior to the next cook. But even with the extra time, the meat was moist and not a bit dried out. The egg makes masters out of enyone -- even beginners.
Also, while the brisket was resting I use the egg to cook some onions. These were slightly cored and filled with a pat of butter and a table spoon of maple syrup. Then, wrapped in Aluminum foil, they sat on the egg for two hours at about 300 degrees. This experiment also got rave reviews.