Brisket Cook

grussem

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!

Central_Bama_Egger

Sounds good so far

grussem

At 7 hours I was at about 176 (average) at different parts of the brisket. Although I didn't want to I decided to wrap, only in the name of speeding up the process since the wife-unit is getting hungry...

grussem

I pulled the brisket at 8 hours after being wrapped for the last hour. The dome temp spiked to 300 degrees after I placed the brisket back in after wrapping but held there. I cheated and sliced a tiny piece just prior to letting it rest....... (STRICTLY for QA purposes....

dldawes1

@GRUSSEM...How did the finished product turn out my friend??  Any pics ???

Donnie

Central_Bama_Egger

Would like to see the results as well.