I just put on my first brisket without a real plan in mind.... I know, bad idea. I was trying to get it on the egg to make sure it is done in time for dinner tomorrow.
Here is my dilemma:
12lb whole brisket, point and flat. Coated with mustard and bad byrons rub then put on the egg indirect at 225 w/apple wood chunks. My problem is, I am not sure when to pull the point from the flat to make burnt ends. Kinda worried because this is my first attempt at a brisket and my better halfs family is coming over for dinner tomorrow.
LBGE April 2011 • SBGE December 2012 • XLBGE December 2013
Location: Jasper, Georgia