Ten pounder for 11hours with a grill temp of 250.
Used the chili rub and baste from the FAQ and wrapped it up and
let it dwell for amost three hours in the egg.

Most of it was very moist, some areas dry. I have thought that more
of the fat would have dripped away. Mant large areas of fat. I even
cut some away after cooking. It's sliced up and wrapped in glass pan
and will be reheated in some manner to tomorrow.

Any ideas for sauces?. Should I just serve it with standard choices
or is there something especailly good for this?

bk wrote:

Ten pounder for 11hours with a grill temp of 250.
Used the chili rub and baste from the FAQ and wrapped it up and
let it dwell for amost three hours in the egg.

Most of it was very moist, some areas dry. I have thought that more
of the fat would have dripped away. Mant large areas of fat. I even
cut some away after cooking. It's sliced up and wrapped in glass pan
and will be reheated in some manner to tomorrow.

Any ideas for sauces?. Should I just serve it with standard choices
or is there something especailly good for this?

I used the "Bar-BQ Ranch Sauce" recipe from "Smoke and Spice" on my brisket:

http://recipeview.com/Bbq/Bbq11.htm

Careful with the chiles - most of the people who had my brisket with the
sauce said it was too spicy.

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

"bk" wrote in message news:NDhGb.7487

Most of it was very moist, some areas dry. I have thought that more
of the fat would have dripped away. Mant large areas of fat. I even
cut some away after cooking. It's sliced up and wrapped in glass pan
and will be reheated in some manner to tomorrow.


I'd have waited to cut it up. No sense in exposing all the surface area to
the air more than you have to. Gently re-heat in the microwave on medium
power.


Any ideas for sauces?. Should I just serve it with standard choices
or is there something especailly good for this?

Personal preference, but the beef can stand up to a strong sauce if that is
what your guests like.
Ed

http://pages.cthome.net/edhome

"Faye Kinnitt" wrote in message
...
On Wed, 24 Dec 2003 14:45:01 GMT, "bk" wrote:

Ten pounder for 11hours with a grill temp of 250.
Used the chili rub and baste from the FAQ and wrapped it up and
let it dwell for amost three hours in the egg.

Most of it was very moist, some areas dry. I have thought that more
of the fat would have dripped away. Mant large areas of fat. I even
cut some away after cooking.

I think your experience with excessive fat is a result of the meat
being overly fat to start with. I haven't cooked that many briskets,
however mine had little fat remaining after it was done and I don't
trim them prior to cooking either. I do put the fat side down and that
usually renders out into the water pan beneath.

Bob in socal....

I did it fat side up, maybe thats an issue.