Set the Egg to indirect cooking and the temperature to 250 F.

Put the brisket on the grill.

Check the internal temp of the brisket with a meat thermometer. Make sure you probe the meat in the thickest part. When the temp of meat reaches 160°F remove it from the smoker.

Double wrap your brisket in aluminum foil or butcher paper.

Continue to smoke the meat until it reaches an internal temperature between 200-202 F. Pull the brisket from the smoker and wrap it in a towel.

Place the meat in a cooler for at least an hour.

Unwrap your cooked brisket, slice it up (against the grain) and serve!