Originally Posted by Redleg71
I to did a brisket this weekend on my egg. 7# and it took about 10 hours. Like most of you I have made many a brisket and through trial and error are coming up with methods that I believe give the best results.
Although there has been considerable scientific discussion these forums disproving the use of a water pan inside a kamado style cooker I am convinced otherwise.
I placed a water pan on my plate setter and cooked my brisket to just over 180 (childrens and relatives were getting hungry and couldnt wait any longer). I let it rest for 10 minutes and then served. It was fantastic and was tender and moist. One of my better briskets for sure!
I need pics!!!!!!