Egged Brisket

[thillin]

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.

 

[eagle697]

that looks delicious!

 

[BBQ Grail]

Eggcellent look brisket, sir!

 

[Norcoredneck]

man I could go for that.

 

[FatDaddy]

Nice lookin Brisket Ty.. Im not that far away!!!

 

[tjv]

that looks great,

T

 

[BBQ_MAFIA]

That brisket looks fantastic. You got me wanting to cook one right now.

 

[DaChief]

Great Looking Brisket!

 

[Grumpy's Q]

Now that looks good.

 

[Rick's Tropical Delight]

nice! what kinda smoke made that ring?

so i reckon the egg is behaving for you :biggrin:

 

[Smokin Gator]

They sure come out nice and juicy off the egg don't they?? That one looks great.

 

[Brauma]

I'd hit that.

I'd put those burnt ends in my raisin bran this morning.

 

[Cabntmkr1]

Very moist looking, Thillin! Looks awesome...thanks for sharing the pron.:grin:

 

[Ron_L]

That looks great, Ty! How did you set up the Egg for the cook? Platesetter or other indirect method?

 

[wlh3]

Man does that look good. When I do my first brisket hope it turns out that nice. Love the smoke ring:icon_bigsmil

 

[thillin]

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.

 

[Harbormaster]

That is a fine looking piece-o-meat Ty!

 

[JediDog]

Came out real nice. I want some!