Cooking first brisket (on BGE anyway) tomorrow. Tips?

SickEyeDiaz · June 2013

I have a fresh 10.5 lb brisket. I haven't decided if I'm gonna cut it in half and only cook half or just do the whole thing.

About how long would the whole thing take? What temp should I cook it to? How long, or to what temp, should I let it rest?

Any other recommendations (seasoning, prep work, etc) would be appreciated...go to town my fellow eggheads!

Cookbook_Chip · June 2013

Pink? Like london broil med rare? Isn't that too tough? I do mine at 235F grid indirect for 11-12 hours- to about 200F and comes out incredible, but never any pink but the smoke ring.

SickEyeDiaz · June 2013

About the smoking wood. On the BGE, I have been putting the wood in some tinfoil, poking holes in it, and putting it on the coal. Any other tips? I like a decent amount of smoke flavor. Can I do anything to make the smoke last longer, or should i put more in periodically?

Thanks again friends!

SickEyeDiaz · June 2013

Cookbook_Chip said:

Pink? Like london broil med rare? Isn't that too tough? I do mine at 235F grid indirect for 11-12 hours- to about 200F and comes out incredible, but never any pink but the smoke ring.

Sorry, the smoke ring is what I meant. I should have clarified.

Cookbook_Chip · June 2013

PHEW!

rsmith193 · June 2013

Just mix the smoke wood in with the charcoal. That will give you better smoke. I wrap at 175 and have recently started to use Aron Franklin's method, wdapping in plain white butcher paper. This lets the steam out and helps set the bark. It works well enough for me to get a 3rd place brisket out of 32.