Hello all. I just got myself a 6 pound brisket and am planning on doing it this Sunday. My plan is: marinate it Saturday night, then get the egg started at 6am Sunday (good lord!). I will use firebricks under a drip pan and the brisket in the v-rack over all of that. Am going for 250 degrees and am figuring on about 12 hours for the 6 pounder. I will probably use a rub as well as the marinade and go with some mesquite for smoke. Am going to go with the fat cap up will make a nice q sauce for the sandwiches. Am i missing anything? Any hints?
PS, thanks to the help of Char-Woody and others on the forum, my first turkey on the egg last weekend turned out better than incredilbe! Thanks to you all for the assistance.