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Brisket Cook

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grussem
grussem Posts: 120
in Beef
Hey Everyone,

     I put a brisket in the egg (just under 7 lbs).  I've been maintaining a steady temp between 225 and 250 dome temp since 0930.  Salt and Pepper rub, fat cap up with a drip pan that has some water and onions in it.  I'm using hickory wood interspersed throughout the lump for my smoke.  It's been about 4 months since I did a brisket. I'll update the post when it's done.  Enjoy your Sunday all!
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