Brisket for Easter?

EGGRPh

I'm thinking of doing a brisket for easter. It is the only thing that I have not done on the BGE, any words of encourament or words of advice would be appreciated.

Thanks.

Stef in Brunswick, Oh

Weekend Warrior

I don't want to discourage you Stef, but I would try to have a coupla brisket cooks under your belt before doing one for a special dinner/occasion. They are notoriously fussy and unpredictable. If you decide to go for it, buy the best meat(good choice or prime)you can afford, preferably a whole packer(flat/point combo) and read everything that both thirdeye and bubbatim have written on briskets. You've been here long enough to know how to navigate to their sites. With brisket, you can't rely on temperature alone to determine doneness. Fork testing and feel are just as important as internal temp. I did a 7.5 lb. flat last weekend that hit 200 deg. internal and wasn't close to being done. Another might be done at 195 and overdone and crumbling apart at 205. Briskets can make the best eggers here look like rank amateurs from time to time.

Good luck