I got hungry for brisket so I picked up a flat at Costco's today. It is 6.25 pounds. I've never made a brisket of any kind so I'd like to run my plan by the eggsperts.
Going to rub it down tonight, cover with wrap and put it in the fridge. Tomorrow morning about 6:00, start the egg, let it settle at 225 - 250. Brisket on, fat side up, platesetter legs up.
Let it go till about 2ish depending on internal temp (165?). Wrap in foil and then let it go until 6ish. Let sit an hour, still in foil, wrapped in a towel or two.
Serve and enjoy. Sound plausible? That should give me 10 hours or so.