I'm thinking about doing my first brisket. Everyone makes it seem so difficult though. I read the blog on playingwithfireandsmoke and watched some youtube videos.
Couple of questions.
1. I'll be cooking for about 9-10 people. How big should I look for?
2. I don't have the probe that is popular and don't really want to buy one. I don't do very many huge pieces of meat. Did a Boston Butt for pulled pork once and it turned out great. Is not having a probe going to make it more difficult?
3. I don't have the injection stuff either. Is it fine without injecting?
4. To foil or not to foil towards the end to help keep it moist and tender?
Those are my 4 main questions. Otherwise it looks like just put your favorite rub on a few hours before hand. Set BGE up for indirect at about 225 with some pecan and apple or your choice of wood (don't use too much wood though), and let it go for about 35-45 mins a pound till about 185 internal temp. Then wrap and put in a cooler for about 3-4 hours. While doing that if you bought a whole brisket use the point and continue cooking it for the burnt ends.
I probably over simplified it but let me know if I am on the right track. It's kind of hard to practice brisket because there is so much meat it is just too much for my girlfriend and I so I can only attempt it when I have a big crowd to cook for. I don't want them to eat leather though while I learn :laugh: