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tomorrow i'm cooking my 1st brisket on the egg. the only brisket i could find without going to costco is only 5.5 pounds, so i'm sure my cooking times will be much faster.....
i've reviewed a few recipes & here's what i'm thinking:
-coat brisket w/ kosher salt & pepper
-cook over oak indirect (platesetter) at 225 dome
-when brisket hits 160 degrees, spray w/ worcestershire then wrap in butcher's paper until brisket reaches 200 degrees
i'm glad to take any suggestions, especially on the cooking temp....