Brisket Cook

Smokin_N_Grillin · June 2019

Hey Everyone,

This is my first post here. I've had my XL egg for about 8 years now. I've gotten a lot of good info from the forum over the years. Been acquiring different toys for the egg, most recent purchase was the Egg Genius. Setup was a breeze. So I decided to put it to work doing an overnight cook. I prepped the brisket in the morning ( Rubbed with John Henry's Texas Brisket Rub & injected with combination of beef stock, apple juice, chipolte and ancho pepper powder.) Let it sit in the fridge for about 6hrs. Lit the egg at about 5 o'clock. Had the brisket on by 6:30. I was planning on doing the cook with a dome temp of 225° but I let the temp climb to 275° (had the pit probe clipped to the cooking grate instead of temp gauge). Brisket cooked all night and was finished around 5a.m. Pulled from egg at 203°, wrapped in foil & towel then placed in cooler for a couple of hours. Brisket turned out tender & juicy even though I didn't cook at the temp I wanted to. I think I'll have to

experiment with setting the temps on the genius and the top damper control. I will say that being able to monitor the pit temp along with the meat temp is a plus. I can see adding on a couple more meat probes in the near future.