Hey all, I wanted to post some quick pics I took of a brisket I made the other day. I can't remember exactly how much it weighed, but I think it was around 10-11 lbs. I set the egg up with the BBQ Guru @ 225 degrees and it cooked for nearly 22 hours until it read an internal temp of 200 degrees. I then foiled it and put it in a cooler to rest for about 2 hours before I couldn't wait anymore to slice it.
This was my second attempt at a brisket, I didn't get any pics of the first one, but no need, this one was so much better than the first attempt. I sliced the flat and chopped the point. I then froze all the left overs (which was all but a slice or two's worth, plus enough for one sandwich.) I vac pac'd the cooked meat and I'm hoping it reheats okay. This is a test to see if it will.
I will definately be doing this again. I think I'm going to try to get a raised grid so I can do a brisket and pork butt at the same time.--Smokin'....The Alfster
