I just put on my first Travis Style Brisket, I have done a lot of Briskets and they turn out great but thought I would check this style out. I got a #11 Brisket at the Restaurant Depot but I could not find any Allegro Hot and Spicy in Atlanta so I used Stubbs Texas Steakhouse Marinade, sea salt and pepper and a bottle of Yuengling Beer, and chunks of Oak from a Jack Daniels Oak Barrel I got in Tennessee. I plan to chop up the Flat portion to use in my Chili for the Eggfest on Saturday and make Burnt Ends out of the Point. Also, this is my first cook with my replaced new Egg base.
Large BGE 2006, Mini Max 2014
Founding Member of the Green Man Group cooking team.
Johns Creek, Georgia