My family had to push back Thanksgiving a week due to my Daughter's ex, so I picked up a CAB packer from Restaurant Depot to put on the EGG. I've normally do brisket on my Longhorn offset, but didn't want to stay up all night tending to it. It started at about 17lbs and trimmed to about 15lbs. Really nice marbling and a nice piece of meat. Trimmed, seasoned and ready to go:
It went on at 7:30 last night at 225 degrees and started it's journey to good eats. I used Pecan for the wood, which I have really started to like.
12-1/2 hours in, and looking/probing really good!
I pulled it and panned it and into the oven at 200. IT was around 190-195 and was almost like butter. After another 2 hours, I shut off the oven and it is holding in there now until we eat at about 1:00pm.
I'll get some pics of the sliced product when it is ready.
It went on at 7:30 last night at 225 degrees and started it's journey to good eats. I used Pecan for the wood, which I have really started to like.
12-1/2 hours in, and looking/probing really good!
I pulled it and panned it and into the oven at 200. IT was around 190-195 and was almost like butter. After another 2 hours, I shut off the oven and it is holding in there now until we eat at about 1:00pm.
I'll get some pics of the sliced product when it is ready.
