Egged Brisket

thillin

thillin

somebody shut me the fark up.
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Threw a 10.5lb packer (after I trimmed about 1lb of fat) on the large yesterday. Dome temp about 275 and the boy finished in about 9 hours. One of my better ones lately. Cubed the point and it's on now for burnt ends.
 

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That brisket looks fantastic. You got me wanting to cook one right now.
 
nice! what kinda smoke made that ring?

so i reckon the egg is behaving for you :biggrin:
 
I'd hit that.

I'd put those burnt ends in my raisin bran this morning.
 
Very moist looking, Thillin! Looks awesome...thanks for sharing the pron.:grin:
 
That looks great, Ty! How did you set up the Egg for the cook? Platesetter or other indirect method?
 
Man does that look good. When I do my first brisket hope it turns out that nice. Love the smoke ring:icon_bigsmil
 
I used the plate setter and used Cherry for the smoke. And I had a couple fatties under the burnt ends for breakfast this week.
 
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