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Message: <blockquote data-quote="MyMonkey" data-source="post: 848882" data-attributes="member: 3945">Today we have a Brisket on the Big Green Egg. Mm mm mm mm mm... I have never cooked brisket before. On the egg or otherwise. I started with a flat from Sams. Pulled it from the fridge early this am. Using two rubs. Bad Byrons Butt rub and John Henry's east Texas Brisket Rub on the other side. We shall see which tastes best. Really, I just could not decide between the two. <img src="/images/smilies/woot.gif"  class="smilie" loading="lazy" alt=":woot:" title="Woot    :woot:" data-shortname=":woot:" /> [ATTACH=full]69623[/ATTACH]Bit o Rub there. <img src="/images/smilies/new/drunk.gif"  class="smilie" loading="lazy" alt=":drunk2:" title="Drunk 2    :drunk2:" data-shortname=":drunk2:" />Fired up the Egg. [ATTACH=full]69624[/ATTACH]The plan is to cook the Brisket at 250 for around 6 hours. Then pull it off, wrap in foil and add some John Henry's brisket marinade in there and place back on the egg for another 2 hours or so. <img src="/images/smilies/smile.png"  class="smilie" loading="lazy" alt=":)" title="Smile    :)" data-shortname=":)" /> Here it is holding at 250ish. <img src="/images/smilies/woot.gif"  class="smilie" loading="lazy" alt=":woot:" title="Woot    :woot:" data-shortname=":woot:" />[ATTACH=full]69625[/ATTACH]Can't wait: <img src="/images/smilies/new/spaghetti.gif"  class="smilie" loading="lazy" alt=":spaghetti:" title="Spaghetti    :spaghetti:" data-shortname=":spaghetti:" />Will post shots of the cook as it progresses today.</blockquote>

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