My first time cooking a brisket, that is. I've always been more attracted to high heat cooking, but I was determined to try my hand at "low and slow" since I bought my Egg. So I bought a 6 lb brisket, rubbed it up and put it in the Egg on Saturday morning around 9am. The Egg maintained 200 degrees almost perfectly for the 8 hours that I had it in there. I probably could have left it in there a couple more hours, but we were hungry!
I was happy with the way it turned out. The rub and smoky flavor from the Egg were just right. I didn't use a water pan or chips, because, well, I forgot. But I don't think I really needed it. The charcoal I use has a smoky flavor already and the Egg acts as a convection oven so it's really good at keeping the moisture in there. -- Drew
I served it with a traditional horseradish dip and my mashed potatoes.
Horseradish Dip - just the right amount of heat
3/4 C Mayo
3/4 C Sour Cream
1/4 C + 2 Tbs jarred, grated horseradish
1/2 tsp lemon zest
Salt and pepper
Mashed Potatoes - Drew's way