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First Brisket

docrjh Posts: 21
edited November -1 in EggHead Forum
Hi all,
I'm nine hours into my first brisket cook. Mr. Egg is huffin' along at 250 deg. Polder reads 183 deg. in a 9.5 # brisket. Rubbed with half & half Dizzy Pig Cow-lick and raw sugar. Good smells wafting my way! Used big chunk of hickory and big chunk of apple. Lot's of smoke early on; now just a wisp. Planning on brisket sandwiches late afternoon. Made Raichlen's "Lean and Mean Texas BBQ Sauce" last night. Also have a bottle of Montana City Grill and Saloon 'Gourmet Red' BBQ Sauce which is good although not as hot. Pictures will be forthcoming. Wishing everybody a wonderful weekend.[p]Randy