smoking on a egg...
 

I wanna try to smoke a brisket on my dads egg but i dont know anything about smoking. I know my way around food so its not like im not a complete novice just no experience smoking. any help would be appreciated...

I've never smoked on a egg?
Go to smf and ask There's a few there that use em
It is a pit isn't it? not a smoker.
When i use my pit for small smokes i just keep the temps at my set range and put a good hand full of chips in a heavy duty foil packet and lay them next to the coals so they will smoke.
There is a school of thought that does high temp brisket smokes .
325° to 350° vs 225°- 230° for low and slow smoking. cuts the time by over half.
You still smoke to 165° then wrap in heavy foil w/ a lil broth or beer and back on the pit till 190° if you want to slice it or 205° if you want to pull it. Don't forget the burnt ends!!!

I'm new the the "Egg", but smoked a pork butt last week ... used my favorite rib, set the Egg at 225 deg and added mesquite wood chips (soaked in water) ... let ir go for several hours (internal temp 185 deg). I added a little BBQ sauce about an hour befor finished .. it was great. We are going to try a brisket this weekend.

Take the brisket up to 165° Wrap in heavy foil w/ a little beer or broth and then on up to 95° for slicing or 205°-210° for pulling.
No need to soak the chips . all that does is make them have to dry out before they will smoke.

Anything you ever wanted to know about cooking on a egg is within this site.

http://www.eggheadforum.com/index.ph...howcat&catid=1

thanks Ross imma check it out

low and slow sounds way better to me...

Bob, bring me some...ill judge it. I have experience too! I once judged a tight jeans contest in buras

[QUOTE=Dink;212670]Bob, bring me some...ill judge it. I have experience too! I once judged a tight jeans contest in buras sorry Tim ,
This is brisket not Butts:*****:

Oh.....didn't see that part.....