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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1 · Off Topic Disagree 1Agree Likehttp://egginwithedward.blogspot.com/
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2 · Off Topic Disagree Agree 2LikeThanks @Scottborasjr... I always do my best to stay safe. If I'm going to drink like an adult, I should at least act like one ;)
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1 · Off Topic Disagree Agree 1Likehttp://egginwithedward.blogspot.com/
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1 · Off Topic Disagree Agree 1LikeThoughts on both later :)
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0 · Off Topic Disagree Agree Like:(( Enjoy!!!!
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0 · Off Topic Disagree Agree Likehttp://egginwithedward.blogspot.com/
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0 · Off Topic Disagree Agree LikeHere's a preview :)
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3 · Off Topic Disagree Agree 3LikeWhat was the raw weight on the packer? Just curious cause I have a large and that rib rack
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1 · Off Topic Disagree Agree 1Like@MrCookingNurse... It was just a hair over 12 pounds. After several hours and some shrinkage (the brisket not me) I'll probably take the rack out.
Eggs been holding pretty steady at 230 for almost 3 hours now.
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0 · Off Topic Disagree Agree LikeThe stick so far in the first 3rd is nice and smooth and compliments the bourbon nicely.
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1 · Off Topic Disagree 1Agree Likehttp://egginwithedward.blogspot.com/
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7 · Off Topic Disagree 1Agree 6LikeI like Pig Butts and I can not lie.
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1 · Off Topic Disagree 1Agree LikeQuestion; when should I pull it for the FTC portion?
Here's an update pic
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2 · Off Topic Disagree Agree 2LikeToo funny. !!!
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Large and Small BGE
And all the toys to make me look like a Gizmo Chef.
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