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I smoked a 12.5 lb. brisket on the Egg last Monday for a Christmas party at work. Put some rub on it, let it sit overnight, set the egg up at 200-225 with some damp mesquite chunks, and it took about 12 hours. I used a drip pan and kept the drippings. Wednesday morning before the party, I sliced the meat, put it in a crockpot to keep it warm, and poured the drippings over the meat to keep it moist.
I also made some Texas BBQ sauce (Walter Jetton's/LBJ's sauce, google it) to go with it. The sauce was a lot tangier and not as sweet and thick as most sauces I've used in the past.
All-in-all, this was probably the best meat I've smoked on my Egg so far. It was the first meat dish to disappear from the buffet table.
2003 Prostar 197 35th Anniversary
1990 Prostar 190