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First whole brisket done.

Bluekard
Bluekard Posts: 6
in Beef
Nearly 20 pound packer brisket to start.  Started the cook around 11PM last night.  Had a little trouble with the temp of the egg.  Had been holding steady at 250F before I put the brisket in, but dropped to below 200F this morning.  Took it off the egg around 3 PM when internal temp was 190F.  Separated point from flat for burnt ends.  Flat went into cooler for a couple of hours before slicing.


Rubbed and ready to go into the Egg.

Finished brisket before separation.

Flat.
Burnt ends (possibly the best thing I have ever cooked.

Thanks for looking!
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