New to the forum but had a small BGE several years. Bought a LBGE this month and want to try doing a brisket for New Year's Day football.
Anyone have any tips or suggestions? Looks like salt and pepper on the brisket, indirect with a drip pan at 250 for 14-18 hours for a 13 pound brisket. Internal temp of 195? Then wrap in foil and towles and place in a cooler for a couple of hours.
One thing that's been a bit of an adjustment from my small is using enough charcoal for my large. How much should I use in my large for the brisket?
Large & Small BGE. Marietta, GA