Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Snowstorm Cook...

Such as it is a bust so far here...

Anyway, egg is steady at about 230 and the brisket is happy. I injected it with some Herb-ox beef broth; rubbed it with olive oil, and gave it a good coating of sea salt, garlic powder, cracked black pepper, and some Tasty Licks brisket rub...

Seeing how this snow is being really lame; I don't think I'll be heading out for picture taking later.

So... I guess that means I can open that bottle of Woodford Double Oak and enjoy my first taste of that.

Here are some pics. Had to drape the meat over my rib rack to get it too fit.




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