First Brisket

Been with my egg for just under a year. With the nice weather in Chicago this weekend, I decided to try my first brisket. I went with a 7 lb flat from my local butcher. It came trimmed, although had a small fat cap on it. I rubbed all sides down with "Bull ****" rub. Got the egg rev'd up to 225-250 then placed it on the grate, indirect fat side up.

Here is where the fun comes in to play....I got a SS Smokeware cap for Christmas, but never used it. Figured I would wait until spring time...well with the warm weather, the rain came. I pull the cap out of the box and place it on the egg. In trying to regulate it, the temp jumped to about 310....I couldn't get it back. The brisket turned into a turbo brisket. Hmmmm...hung with it.

I ran it to about 165'ish, pull off the grate, place in foil with some Leinie's Snowdrift porter. Wrap it tight and put it back on. Pulled it off at 205. Wrapped in a towel and stuck it in a cooler for about an hour. With all of the side dishes done, I sliced it...albeit, probably an hour early.

Over all....very good. Collagen didn't fully breakdown due to the speed, but it was good, rub added a little heat. total time on the Egg was about 5 hours. Over all I was happy fr the first time out of the gate. Ate dinner with some steamed potato's, cauliflower au-gratin and a cold Yuengling. My 5 year old enjoyed it...so that is all the approval I need. Practice makes perfect...which I am more than happy to do. I feel you can turbo a Pork shoulder or ribs....but for great brisket...patience will pay off.