Been creepin the site for about a month now, so I figured I might as well sign up. I finally got approved and I'm looking forward to getting involved and getting schooled on the egg. I really appreciate the tips and encouragement from you advanced eggers. SWMBO doesn't get your jokes, but I appreciate the humor here as well.
So I got my medium egg, plate setter, and nest for Fathers Day and after doing high temp ribeyes with the Dizzy Cow rub, I went straight to the brisket.
Got a 10#er from my local butcher, rubbed it down with some rub he made in the store, got the egg stabilized at 225, threw in some hickory chips, and 13 hours later (12 hours indirect in the egg and 1 hour FTC), had a hell of a brisket. I still have a long ways to go though.
We live in Locust Grove, GA, big Braves/Falcons fans, and are excited to be eggin.
Chris and Meredith
Ball Ground, GA
ATL Sports Homer