One of the forums most viewed and highly rated recipes.

Please see notes below.

• 1 Untrimmed Beef Brisket (see NOTE)
• 8 Garlic Cloves
• 1 Sweet Yellow Onion
• Your favorite dry rub (I use John Henry's East Texas Brisket Rub)

NOTE: This recipe specifies "Untrimmed Beef Brisket", would this normally mean a whole "Packer" brisket, flat and point by default?

The Prep

Wash brisket and pat dry. Sprinkle liberally with dry rub.

With a food processor, blend onion and garlic into a paste.

Smear garlic and onion mix on meat.

Put brisket in a plastic sealing bag and place in the refrigerator overnight

Next morning, take brisket out of the refrigerator. Remove garlic and onion mix. Goal is to get meat close to room temperature before you place it on the Egg. So place brisket back in the bag, and soak it in warm water in the sink while you get the fire ready.

The Setup

Get the fire started. Place three or four fist-size chucks of hickory or mesquite in the fire. Place the grill on the Egg (I like using indirect heat but do not have a plate-setter, So I use a pizza stone, a round drip pan and a grill extender instead). Place the pizza stone on the grill. Place a drip pan on top of pizza stone. Place grill extender over the drip pan.

Just before you get ready to put the brisket on the Egg, apply dry rub again.

The Cook

Place the brisket on the grill extender, fat side up. Place the Polder thermometer in the meat. Close the Egg.

Try to keep the Egg dome temp between 200 to 225 degrees. Cook for about 12 hours or until the Polder registers a internal meat temperature of 200 degrees

Take it off the egg and it's ready to slice and serve. The Brisket should have a slight exterior crust with a nice pink smoke ring. It is so tender that your dinner guests won't need a knife. The best compliment from guests is when they are asked if they need any BBQ sauce, and they tell you it's perfect without any!

Some questions to the author or others...

This recipe specifies "Untrimmed Beef Brisket", would this normally mean a whole "Packer" brisket, flat and point? Would cryovac be acceptable?

Any tricks for keeping the EGG going for 12 hours at low temps in case you don't have a controller?

There is no "resting" period in a cooler that many folks use. What's the effect of this?