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1st Attempt at low and slow.
Green Egg Style. A brisket and a pork shoulder marinated and rubbed
with my homemade concoctions. Now onto the BGE for 10 plus hours at
225-250 degrees. Used some Cherry and Hickory wood chips.
I've had my medium since July and this is my first attempt using the BGE as a smoker. Made a homemade extended rack using a grill grate from Weber and some hardware. A tight fit in the medium. The brisket is pretty close to the temp. probe in the dome. Not too sure about the accuracy. It's about 220 now and holding there. Would like to hit 250 but not budging about 2 hours in. Any suggestions? I don't have a guru or anything. Thanks