This past weekend I made my first ever attempt at a brisket on the Big Green Egg. With all of the talk about how difficult brisket is to prepare, I was a little nervous, but I think it came out very well. The meat. I started with an approximately 9 lb. flat. For this event I chose to forgo the packer cut with the point. I then prepared the rub for the brisket. My rub comprised of 1 part Dizzy Pig Dizzy Dust Coarse Grind, 1 part Dizzy Pig Cow Lick, and 2 parts brown sugar. The meat was coated pretty heavilly so as to provide a decent crust. The fire. At about 10:00 Friday night I started the fire, let it get settle in at around 235. I used the platesetter in the BGE to raise the grid and allow for indirect cooking. At about 11:00 I put the meat on the grid, after applying a couple handfuls of soaked Jack Daniels smoking chips. I kept the dome temp at 235 until around noon on Saturday, at which point I jacked up the temp to around 265. At 3:00 the meat was pulled off of the grill at about 190 degrees, double wrapped in foil, then in towels and placed in a pre-warmed (with hot water) cooler and allowed to rest for a full hour. The end result. I found the meat to be tender and flavorful. It sliced pretty nicely, possibly pulling a bit too easily. I am going to attempt to attach some pics of it. Happy Grilling!