B - I - G Thank Y'alls

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This evening, we had the best of a 19-hour brisket fest, with EGG baked sourdough bread.[p]Thanks to Eggfoot, MollyShark, ThirdEye, et. al., this has been a wondrous experience, and a better-than-expected product. Brisket came off juicy, tender, flavorful... everything it is supposed to be.[p]Two important things that y'all drummed into my head[p][1] Make sure the EGG is waltzing on down the Yellow-Brick Road at a steady, stable temp before introducing the brisket -- Then leave the damn thing alone! Don't mess with the controls.[p]Dome temps held at a steady 225F throughout the entire cook.[p][2] Don't panic when the brisket hits the plateau. Don't touch them dials! Hands off! [Thank you, NWhiz][p]=======[p]All that said... And loving the end product... I do have a question.[p]Why-oh-Why would I wanna do this again... all night and day... when I can have Tri-Tip in a sixth of the time?[p]If brisket is supposed to be better than tri-tip -- I'm doing something seriously wrong![p]Again -- Thanks, Y'all![p]Lovin' dem Eggs![p]~ Broc

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Broc -- Just across the Muddy Mo from Omaha!,
The 2 biggest con jobs in BBQ land was when Texans sold people on the idea that brisket and mesquite were good. I do a lot of BBQ, and do some brisket, but a tri-tip (sirloin butt roast) or even a chuck or rump roast are better eating IMHO.