Brisket number two in the books on the egg. Very pleased with it but know I can do better still. No injections, no wrapping, just salt pepper and post oak. Bottom closest to the heat was a little too barky for my liking so may go fat side down next time and see how that turns out.

That looks legit. Did you wrap it and let it rest. I always wrap mine and let it rest for at least 4-6 hours in a cooler of some type. Game changer if you ask me. Never cooked on an Egg, but fat side down would be the way I would choose. Love the salt, pepper and post oak method. KISS.

Took off the egg 2-3 hours before was served and Foil tent on the serving dish. Sliced only what I was putting on folks plates

Thats the best way to keep it from drying out and oxidizing. I vacuum seal what we don`t eat and freeze. Sous Vide months later and just as good as when it was smoked.

Looks good to me. Like y’all I stick to salt and pepper. No post oaks in my fields so I make do with mesquite burned to coals. I’m a fat side up fan but cook on an offset. On a more direct heat cooker I have gone fat down.

I’d eat the heck out of that.

Yes sir!

Yum looks delicious to me

Some folks say mesquite burns too strong or too dirty for long smokes but I haven't noticed any off-putting flavors when I have used it. Maybe my palette isn't there or I need to taste side by side, but everything I have cooked on mesquite is pretty darn good

I went and gathered some dead mesquite yesterday and a small amount of post oak from my deer lease. The mesquite is easy to come across and I`m not gonna buy any post oak just to cook with. I cut all the wood I smoke with into small pieces and only add 1 or 2 at a time to keep the smoke clean and temp low and slow. You gotta use what you got.

I have best luck with very seasoned mesquite and I prefer to burn my mesquite to coals outside and shovel coals into my pit. My offset is small and if I burn a fire enough to keep it at a good smoke level it is too hot. I have cooked some stuff that I think had too much/heavy a smoke from mesquite that was let burn dirty from either being not hot enough a fire or too green.

But I like it how I do it, and like TPAC said I. Not buying wood so I cook with what I got. I have mesquite all over.

If that brisket taste as good as it looks, then it's pig out time

If you get worried about too much smoke flavor(which I don’t) just add a few chunks of mesquite. Oak is very mellow and it really takes a lot to over do it. More mellow is pecan. But if you want a great steak; mesquite only.

👍👍

yes, definitely go fat side down on the BGE. Fat side always toward the heat source is my rule of thumb. Also, I see you rested 2-3 hours. That's not nearly long enough. To rest, put a few quarts of boiling water into a cooler about 30 min before you want to put the brisket in. When you're ready to put the brisket in, dump the water and put the brisket in hot from the smoker. Close the lid and forget it exists for 8-12 hours. Finally, I see you didn't wrap. If you don't wrap while cooking that's ok. But, before you put it in the cooler wrap it in butcher paper. If you really want to step it up, slather it with beef tallow as you wrap it. Then into the cooler for 8-12 hours.

I’ll start with just fat side down. All those other steps kind of ruin the idea of bbq for me which is letting quality meat and smoke work in simplicity. Not saying it doesn’t get you the result you like, but not for me

I thought the idea of BBQ was to make the best tasting food?

Nice looking Brisky !!

It’s all about knowing your cooker. A egg, pellet, offset, hasty bake, Weber kettle, gravity feed..all cook differently. You’re doing right, practice. My experience with an egg is that heat is directly below your meat, which is close, less fuel needed. Personally, I think it’s harder to get that deep black bark from an egg or pellet. Maybe requires a longer cook? On an offset, I’m pounding that thing with big logs and the smoke and fire is intense, while still maintaining a 225 to 250 temp. Too much mesquite/oak/Kingsford on an egg, and you got 400 degrees of temp. Another thing, checking/peeking on an egg or small cooker loses the entire temp. I would go for sight and when it develops a good bark to your liking, wrap in foil, go to oven or cooker at 225 to finish. Stick temp probe in meat to watch for 200 to 203. Probe test. NOW, trimming and finding a GOOD QUALITY brisket is a whole new lesson.