Been awhile since I have visited the forum. Moved and the buyers of my old house wanted my cute little smokehouse etc so I am starting over with my equipment.
Enter a XL Green Egg.
I subscribe to the Aaron Franklin theories of brisket, simple is best. (Franklin BBQ, Austin Texas, this is the best brisket in Texas which means the best in the world :)) He has many videos on YouTube.
I trim a packer brisket then season with ONLY salt and pepper the day before the smoke. Fire started at 6:30 am, lump charcoal and oak chunks. Brisket on at 7:30 am. Temp 250. I use my controller I built from directions on the forum. Connects to a BBQ Guru pit viper fan attached to the bottom vent of the Egg.
DO NOT OPEN THE EGG. until 12:30 or so when the brisket is wrapped in brown (unwaxed) butcher paper then returned to the egg. No injecting, mopping or spraying.
Done at 5:30 or 6pm. The last two briskets have gotten rave reviews for all the guests and these are very picky Texas BBQ fans (as I am also)
. Sorry there are no final pictures, the guests stormed the pit and it was gone before I could take pictures.