Last time I smoked a brisket, it was dry... This time, I'm using a Bobby Flay Recipe that I just saw on his show "BBQ Addict". It is served Texas Style over Texas Toast with pickled red onion. In his recipe, he used an 8# brisket, smoked it on a BGE for 4.5hours, then wrapped it in foil and continued to cook for another 4.
I ordered a bunch of high-quality meat from a restaurant friend and he gave me a 14# brisket. Looks really nice. I've got it all rubbed up, but am unsure how long to cook it. I'll need to cook it alongside a couple of pork butts as my new grid hasn't arrived, yet :-(
QUESTION - how long do you think I should smoke the 14# brisket? At "halftime", I'll wrap it up in foil and finish it that way.
Here is our menu. My BGE, as well as my old Brinkman are gonna be busy!
Atomic Buffalo Turds (ABTs)
Slllooww Smoked Pulled Pork Sliders with Western Carolina Sauce
Bobby Flay’s Tamarind Glazed Duck Tacos
Smoked then Grilled Chicken Wings
Down Under Lamb Lollipops with honey balsamic dipping sauce
Smoked Texas Beef Brisket
Brewster Baked Beans (Really Boston, but my folks live in Brewster, MA)
--Dave from Leesburg, VA