It was bound to happen. After 6 racks of baby backs, 2 whole chickens and 24 drums, a brisket finally found it’s way into The Egg (Yes that’s capitalized). I picked up a 14 LB USDA Choice whole packer brisket at Sams and it spent 24 hours in some Dizzy Pig BBQ Dizzy Dust. I put it in the smoker yesterday around 9 PM and The Egg did all the heavy lifting until around 7 PM this evening. I wrapped it up in foil when it got to 165 and then let it get on up to 199. The finished product was very juicy and ridiculously tender. If anything it was too tender which would indicate a little overcooking, if you like that competition BBQ firmness. The next one may only stay on until 185.
Overall, it’s VERY tasty. I sliced up the flat and then cubed the point so I could make some burnt ends. It looks to be brisket paradise at the Irwin household for a few days.