I originally bought my Egg so I could cook a brisket and go off and do other things while the darn thing cooked for the many hours need. I have a medium Egg however and was always concerned that a brisket might not fit so I put off cooking one until now. As it is a summer holiday the local HEB had them on sale for .49 cent per pound and had quite a few to choose from. I was able to find a fairly small (9 pounder) one so I decided to give it a shot.

I began by coating in yellow mustard to use as a base for holding my rub. I then applied rub in generous portions followed by another vigorous shake or two of coarse black pepper. I don't think you can overdo rub on a brisket. I like a thick pepper crust on mine. I then set the Egg up for indirect as shown. You definitely need a drip pan as brisket will shed a lot of fat in the cook and I never trim the fat off of mine. I prefer the self basting method. I placed the meat in a V-rack and had to bend it in a bit to get it to fit. The Egg had been loaded well with lump and oak chips and lit. I placed the meat on soon after lighting it as I like to maximize the smoke flavor.

Here is the brisket 6 hours into the cook. The Egg was cruising at a steady 250°. Notice that the meat has began to shrink and is no longer touching the V-rack handle.