Tomorrow I'm attempting my first brisket. I have a large bge with all the appropriate eggcessories. Does anyone have any tips or special recipes?
My plan is to cook indirect at 225 until the meat reaches internal of 195. After the first two hours of cooking I'll put it in a large disposable aluminum tray to capture all the juices from the smoke. Am I on the right track?
Thanks for your help. Looking forward to the comments.
Large BGE, DigiQ DX2