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So I'm attempting my first brisket (approx.9 lbs I think) on the Egg and got it on a little late (noon here on the west coast). Don't have time for a 10+ hour cook. I've got the Egg churning along at about 275 degrees, cooking indirectly, and have the IT at about 164 so far. Questions are:
- What internal temp should I be shooting for to know it's done?
- Is it better to just do the whole cook indirect (I'm cooking indirect as I type) or should I foil it and leave it on for a couple extra hours in the foil to ensure it's nice and juicy?
As I said, the meat is on the grill so immediate answers will be appreciated. Thanks in advance fellas!!!!