F
Forrest
Guest
10:50 Pacific time, placed a 13.11lb (before trimming) packer brisket on the Large BGE fat side down. It was injected with Butchers Choice and I used the Cookshack brisket rub. BGE is at 220 right now with Wicked Weekend Warrior lump and hickory for smoke. I'm planning to run it like this for 2 hours and then bump temps to 290ish for the rest of the cook. I will flip to fat side up once the egg gets up to 290 which I am guessing will be about 2.5 hours or so into the cook.
I am anticipating having to foil once the bark is dark enough but I guess I'm not fully committed to that yet.
Suggestions welcome!
I am anticipating having to foil once the bark is dark enough but I guess I'm not fully committed to that yet.
Suggestions welcome!