Hey Nature Boy------

Kona Tim

NB----I have read many posts on how to do the chest chunk and now I am completly flummoxed (neat word, huh?). So humor this simple Irishman with some advice----I have a 5# brisket, with fat cap and only about an inch or so thick, soaking in my own Dr Doom's Snake Oil and plan to Egg this baby on Sunday--plan to go at about 250 for 12 to 14 hrs----sound like I'm in the ballpark?
Thanx,[p]Kona Tim

Nature Boy

Howdy kona Tim,
I learned most everything about cooking dem chunk-o-chests right cheer! So lots of folks could "steer" you right...how bout that pun.[p]Sounds like you are in the ballpark. Never know how your particular cut will cook, but it could be done in 10 hours. Keep an eyeball on that polder! Fork test at 185-190.[p]have fun! Purty good stuff.
cheers
NB

Scott S

Hey Nature boy,
How the hell are ya !
My self, just practicing, Im learning EGGstraordinary things. This forum is cool. Happy cookinYAall.
Scott S