First low and slow, and first brisket on the Egg. I was amazed how this thing held temp for 12 hours with no adjustments. Cooked at 250 first 10, and then brought it up to 300 the last 2. It was just an 8 pounder, but it was trying to fall apart when I took it off. Made my own rub, and it was awesome.
Geaux Tigers!! West Monroe, Louisiana