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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