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

SickEyeDiazSickEyeDiaz Posts: 162
edited June 2013 in EggHead Forum
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!


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