u/SwagLeeD0pe

I put a wood chunk underneath in the middle to help liquid fat slide off. I put water in the pan underneath which might’ve been a mistake. This is a 7 pound trimmed flat brisket at about 5-6 hours after going on the egg. Started off at 225. Did some at 275. Final hour or so around 300. Internal temp was 175 at the time of the pic.