Thanks for paying it forward, @danv23
. Your story here http://eggheadforum.com/discussion/1152191/my-brisket-story-i-feel-like-a-pro#latest
was a big help!
I was planning on buying pork spareribs at the store after work, but they were out so they gave me St. Louis ribs for the same price. Then I noticed the meat guy was re-labeling prices on two big briskets, and I grabbed a 15 pounder. I got it home, opened it to warm, got the egg going, and jumped on this forum to figure out what to do. OK - salt and pepper would be a great starting baseline. I'd keep it simple. The only other thing I added was 2 chunks of pecan.
It went all-night from 8:30 PM to 11:00 AM, around 265 or so in the dome. At 11:00, I probed it a few times with a thermometer, and it was consistently 195-197, and very tender. So, I re-read @danv23
post, and pulled it off the egg, wrapped it in about 5 tight layers of heavy-duty foil, put it in a cooler on top of one towel, and packed 6 thick towels on top, and sat it in the sun on my deck. Can't wait. Here's what it looked like when I pulled it off:
, for turning me onto this forum!)
LBGE, 2 UDS, lots of Georgia pecan