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I'm planning on smoking a brisket (trimmed packer) this weekend on my large BGE. I've smoked briskets in past years on my old Weber Genesis, but this will be my first brisket on my new BGE. On the Weber, I've always followed Meathead's recipe on Amazing Ribs and used the Texas Crutch. But I'm wondering if this is the best way to go on the Egg since it holds moisture in so well. Looking through some old posts, it seems some folks are in favor of not using a crutch and going a little hotter than 190, maybe up to 205, and then pulling the brisket off. Also, it seems like Meathead has changed his recipe recently and now advocates wrapping in foil at 150 before the stall instead of after the stall at 180. So now I'm confused and could use some advice!