Need help on 1st. brisket!!!

Huevos Verdes

I am in need of a little help for my first brisket cook on my Large BGE.

I have a 4 pound beef brisket that is a pretty square cut of meat.

I was just wondering if anyone could help with some time/temperature info. based on the size.

I think I'm also to go indirect heat with the plate setter, but if not or if someone has any help it would be much appreciated. 
Also if anybody has any rub/basting help that would be appreciated too.

Gracias/Thanks

Huevos Verdes

Richard Fl

Here is a variation that is shorter time and very moist, as I have eaten it!

Beef, Brisket, FlaPoolMan

This recipe was given to me by my BGE salesman at Pinch-A-Penny here in Melbourne, Fl.






INGREDIENTS:
1 Whole Brisket
Mix:
1 12 Ozs Beer
12 oz Water
1/2 cup Brown sugar
10 Shakes Worcestershire Sauce
4 Cloves Garlic, Minced
1 Tbs Cayenne pepper
5 Shakes Tabasco, to taste
2 Tsp Onion powder,
2 Tsp Dry mustard.
S&P to taste
Heat and Serve:
2 Pkgs Au Jus, Mix as per package instructions.




Procedure:
1 One whole brisket with fat trimmed then cut in half (to fit in steamer trays later---8 X 10 which are 1/2 commercial tray size).
2 Rub the night before with your favorite steak rub, I use Montreal Steak Seasoning.
3 Place both pieces on the egg at 250-275 direct for 1 1/2 hrs each side.
4 Remove brisket pieces and put in steamer trays, 8 X 10 inches, dividing the liquid. mix and cover tightly with foil.
5 Return to egg at 250 indirect (they can be stacked on top of each other) and leave for 4 to 5 hours.
6 Remove and discard cooking liquid, slice against the grain and add au jus sauce (about 2 cups each container) and serve.
7 If precooking for the next day wait until you are ready to reheat to add the au jus.
8 Not the conventional way to make a brisket but it is really easy and the taste is great.!


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, FlaPoolMan, 2008/06/30

Gandy Dancer

Here is a good LINK that may help.

Slotmercenary

with a small brisket they tend to dry out so i put a layer of bacon on top for basting purposes. grid temp of 240-250 pull at 195 to 199 and let rest for a while before slicing