First time go

ridenhourg

Completed my first slow cook on my new egg today. I embraced boldness and went for the brisket. The result was awesome. Many thanks to the forum posters and to Bubba Tim's website. The loose details: 6 lb brisket injected with au jus mixture. Plastic wrapped and refrigerated for 12 hours. Unwrapped and smeared with yellow mustard then rubbed with my own simple mix - onion powder, granulated garlic, cracked pepper, and salt. Started the egg with a full load of lump, one chunk of apple, and two chunks of hickory. Put the place setter down, raised the temp to 230 and set the brisket on. Since I'm a Noob, the temp fluctuated, but generally stayed around 250 per the dome thermometer. 10 hours later the flat read 185 and I pulled it, wrapped it in foil, then a towel, and put in a cooler for an hour.
It was a damn modern art masterpiece. My girls are my worst critics, and they couldn't get enough.
After all of the sub-hourly running to the egg to check the temp, I had purchased a Maverick ET-732 off of Amazon before the cook was over. The egg rocks.

bluegrasstiger

Congratulations.  Now  you're hooked.