First winter packer...pron

Last night I decided to smoke my first brisket in the XL BGE. It was sleeting and snowing with a temp of 24 degrees. At 10 PM, the BGE had settled in at 250 and the packer was coated and ready. After placing it on the rack, I stayed up 3 hours and monitored the dome temp. It maintained 250 so I hit the sack. Got up this morning and after a total of 9 hours, the BGE had dropped to 240. I don't have any of the fancy controllers so I was worried when I went to bed.

I am so pleased with this cook. It took the 10 lb packer 10.5 hours to get probe tender. I wrapped in a paper sack and coolered it for a couple of hours and finished off some burnt ends from the point.

Deliciousness!!!

accuseal said:

Looks good. Short cook. Did you wet age the brisket?

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Straight out of the bag the day of purchase, rubbed, and to the rack. Sat on the counter for about 30 minutes after I pulled it out of the fridge.

AaronPo said:

What Smitty said, got any sliced pics?

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Didn't get any sliced pics. I was lucky to remember to get a pic while in the BGE. I've never been one to take pictures and I just don't think about it before it's too late. Will work on that.