I just purchased a 16# brisket for my superbowl party (I didn't realize it was that big until the cashier weighed it!) :laugh: . Based on what I've read, at 225 degrees, I should expect to cook it for about 23 or so hours (don't know the final weight after removing the packaging and trimming). Add 2-3 hours for resting post-cook and I'm looking at about a 4pm Saturday start time. Does this sound right?
Right now I'm most concerned about having enough charcoal in the egg. If I fill my large BGE halfway up the fire ring, will this be sufficient for the day-long cook?
Thanks in advance.