Been a long time lurker since I got my LBGE for Xmas 2011. Learned a ton from the info posted on this site and thanks to everyone for that. I figured it was time to create an account and become a part of the community.
For my first post I suppose it's appropriate to post pics of a recent brisket cook for our monthly beer club. I've had great luck with what I guess is the Franklin method...simply season with salt and pepper, 250ish for about 12 hours (give or take), oak chunks for smoke, wrap in butcher paper for the last couple hours, rest, and eat (and drink).
Before, after, and nightcap pictures below.
Brisket Is My Spirit Animal