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13 pound brisket went on to the Egg at 9 Saturday evening with the dome at 250. Got up this morning, temp fell to 235 and adjusted back to 250. Finished up at 2:30 this afternoon internal temp was 195. Tested multiple points with the probe...soft as butter. Went to the cooler for 3 1/2 hours, dinner at 6. Brisket came out pretty well, decent smoke, tender and moist.