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Fired up the Egg this morning. Bought a 14.5 prime brisket from Sam's. Trimmed and injected with Butcher's last night. Seasoned with Oakridge black ops rub this morning. Put it on the Egg at 275 for four hours then wrapped in foil till tender (little over an hour). Vented for ten min then closed...

Fired up the Egg this morning. Trimmed a 12.5 lb Prime brisket last night and injected with Butcher's. Got the Egg rolling at 275 with lump, oak chunks, and peach chunks. Foiled after 4 hrs and took her to probe tender. Sat in the cooler for a couple hours and was the best brisket yet. Finally...

Back at it again and trying different things. Lucked up at Sam's and got a prime whole brisket. I couldn't believe so I bought two of em! Trimmed and injected with Butcher's for 8 hrs. Fired the Egg up this morning and trying out the new temp of 275. Just pulled it off to wrap in butcher paper...

Another dry brisket. Cooked a choice flat on the Egg on Friday. Cooked at 250 then foiled in butcher paper. Then bumped temp to 275. Started probing at 198 and finally got the "buttah" test at 206. Then rested for an hour. I'm still not getting it moist like I see on YouTube. Doing everything...

Need some tips on brisket. Bought Aaron Franklin's book and have read countless forums and watched videos. Cooked a choice flat on my egg yesterday. The tenderness was there as it passed the pull test and folded over nicely. However, it was just too dry. I maintained 225 till I pushed through...

Trying out the BBQ guru on my big green egg for the first time. Got two racks of baby backs and a Boston butt. It's basically child's play to how easy it is. I overshot the initial temp but read in the forums that I had my dampers open too much. Ever since it's been holding 250. Just got through...