Well I am going to try and cook a brisket this weekend. I went to the Restaurant Depot and got a 15.5 lb Angus Brisket. I may have to use a Vrack or some foil balls to arch the brisket to get it to fit. I really wanted t 10lber but they were out of them.
I am planning on cooking it for Saturday night around 6 ish. So Friday at 3:00 it
will go on the Egg at 250 grate. I hope 24 hours is enough for this
monster. Planning on using Dizzy Pig Cowlick with brown sugar mixed in.
Any tips on what I should do?
LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,