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I have done one brisket before and it was on my WSM and it was only a flat and it turned out horribly. So, I have been hesitant to waste money and meat again. I think I have convinced myself it is time to try again, but this time on the egg! Please let me know if my process below is flawed or if you think it will be ok (there are some questions in there too!).
11 pound choice brisket, flat and point together. Im debating between hickory OR oak.
250 degrees for roughly 8-10 hours.
Salt and pepper only rub. I want to keep it all simple.
Questions; at what point should I wrap with parchment paper? Internal temp of 160ish? Don't wrap? At what point do I stop cooking? Internal of 190ish?
at what point do I cut the point off to make burnt ends?
What am I missing? Any tips for making the perfect brisket?
I am sort of following this guys (franklin) method. He did not make burnt ends so I will change that and he never mentions internal temps.