Need help with Brisket...FAST

Hawkeye

Ok, I am in a bad spot. My in-laws came for Easter today and brought with the an EIGHT POUND Brisket that my father-in-law wants to "throw on the Egg" while they are over there today.
I have never done a brisket, not sure I have everything I need to do a brisket or if this is even possible on short notice
He just wants me to cook it so they can take it home, it is not a Easter menu item
Can anyone help me pull of this miricle

Shiff

It's going to take between 8 and 12 hours to cook.

I cook mine indirect with plate setter legs up, grid on top and brisket on the grid. 225 degree grid temperature. When it reaches about 165 degrees, I wrap it in foil for an hour with chicken broth in the foil and put it back on the grid. After the hour, it is unwrapped and put back on the griod until the internal temp is 195-200 degrees. It should be fork tender at that point.

Use Hickory or other wood chunks for a smokey taste.

Barry

Buster Dog BBQ

check out kickassbbq.com. They have a method for hot and fast cooking. I did it once and it wasn't that bad.

Hawkeye

I have tons of time. It is only 1100 here and they will be here for the next 10 or 11 hours.
How long is this usually cooking for?
My meat thermometer is not working right though and it is easter so no place to get one

Buster Dog BBQ

Then just do it at 250 till it's 195-200. Put a heavy layer of rub on it and trim the large pieces of fat. Leave a little on the bottom.