Start Time Of Cook
6/8/2020 12:18:02 AM
XL Big Green Egg
Clear and calm
15 pound brisket separated into flat and point for my oldest son's birthday tomorrow. Dry rubbed for 3 days in the refrigerator with Dizzy Pig's Crossroads rub. (Had planned only 2 days, but schedule didn't work out.) Using 3 chunks pecan and 2 chunks cherry smoke wood.
2020-06-07 07:33 AM Pit Pulled point off to make burnt ends.
2020-06-08 07:46 AM Pit Returned burnt ends to pit.
2020-06-08 10:00 AM Pit Pulled Burnt Ends off the pit.
2020-06-08 05:34 PM Pit Pulled the brisket to rest.
2020-06-08 06:48 PM Pit Romain lettuce went on for Grilled Romain Salad