I have less than 10 cooks done in my new Large EGG, all pretty enjoyable. My only other slow cook experience was a Boston Butt on a CharBroil Bandera. The Butt came out really well, but the firetending and charcoal usage ran me to BGE. I have not learned to effectively search this Forum but I know there are extensive brisket posts to help me.
I just picked up this 14 pound whole brisket today (in a sealed bag) and it is in the fridge.
I have some John Henry's Texas Brisket Rub just for this cook. I plan to read recipes, write a schedule, and otherwise plan thoroughly before I open the bag and start the process.
Please help if you can by pointing me to the best threads/posts you know for doing this large brisket in the large EGG. I also post on the BBQ Brethren Forum (Q_Egg), and get enthusiastic help, but I know there are unique issues with the BGE (and ceramic cookers in general) which I need to know.
I have a pizza stone, a plate setter, a grill extender and an extra expanded steel grill cut to fit the EGG.
Many thanks in advance!