I have read ideas up and down on this site and others and failed 4 or 5 briskets in the last 6 months. I need some help from people who understand what's going on.
I have a small green egg. I cook at approximately 200-250 with a meat thermostat until the brisket gets somewhere like 185. Maybe a bit more or less but each attempt has been a total failure - inedible and rubber.
Each time, I feel it cooks faster than it should, even with egg temp between 200-250.
I've tried fat side up and fat side down - they both sucked.
One attempt early in the summer, i put a drip pan and filled it with water - it was decent but not spectacular.
What am I doing wrong? I'm following the rules by the book and it's just not working.
BTW - i use rubs, no marinades, no mop sauces.... I don't open the egg even once until my meat thermostat goes off....
i pull it out and it's cooked but it's not that black crusty color it should be...
what the heck is going on? My suspicion is that it's a small egg and the coals are directly cooking the meat... the drip-pan from my least-failed attempt may have been a heat shield of sorts.