Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:
Last night put mustard and tony chacheres (ran outta tonys added a little more after the pic) on it and wrapped it in foil and sat in the fridge over night
Lit the Egg @ 6am, put an R@B oval combo in at 630 and put the meat on @250 at 7. Held temp all day.
Bone pulled out at 4:40 and took it off at 5 and wrapped it in foil and stuck it in the Yeti till 6. All i have for a thermometer is one of those dang glass ones my wife had and it read 180 i think. The wife wasn't sold on needing to spend "so much" on the R@B combo but after this meal she has nooo problems anymore so now i get to order a Thermapen for the brisket im doing next weekend!!
@mickey - I live in Round Rock , I used to live in Belton, to be honest i can't remember what was wrong with it its been so long ago i just remember not being impressed. That's not to say the foods not good, i was just throwing that out there.