Long time lurker, first time posting (Scroll down for short version of question). I got my LBGE back in November this year and have been using it almost every day since. With help and guidance from everyone on this fourm, I have made some amazing dishes including the best BBR I have ever tasted. I love browsing this site and seeing everyone's meals and techniques. It's all so inspiring and makes me want to GRILL!
Sooo with that being said, here is where I am needing help and advice... I'm the type of person who jumps all in and that's what I have done here.
I am a HUGE brisket fan. I love brisket. It just is the best when cooked properly, but I have never done one before. So yesterday I went to SAMs and bought a 15 lb packer brisket. I have trimmed down to around 12.75lbs and used meathead beef rub on it. I am having people over tomorrow around let's say 3PM and I want the brisket to be done around that time.
(Question)Now I know that there are a lot of opinions and such about brisket cooking, but what I am most concerned about is the temp and timing for the 12.75 lb piece of meat. I have a DigiQ Dx2 that will do most of the work for me, but I need some feedback on when I should put it on tonight (leaving at like 7PM for NYE dinner) and on what temp, when to pull, how long to wrap for an ETA for 3PM meal.
Again thanks for everyone's help. I look forward to posting more and becoming a contributing member of the community!