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After trimming the brisket a little more(thanks for the suggestions in the earlier post), the brisket is on the egg! My 7 week old son was up at 4:45am to make sure dad put the brisket on early enough for tonight's dinner. Planned on using white oak for smoke, but realized this morning there was no more. So, I am using hickory for smoke. Only other problem I didn't think about was the brisket being too long to fit on my large. Luckily I had a fire ring for a wok laying around to help with that. I wanted to use the Stoker for this cook, but the weather man is calling for showers and storms during the day, so I'm going commando. I will try to post updates during the day.