Preview: Brisket

hat follows are some good links for brisket info:  probably more than you will ever need- Aaron Franklin video series-first one is here: https://www.youtube.com/watch?v=VmTzdMHu5KU

and http://bubbatim.com/Bubba_s_Brisket.php  To simplify-trim, season with S&P and you can add anything you like in a beef rub.  Cook indirect with an air-gapped drip pan on your heat deflector.  At around 260-280*F on the calibrated dome thermo you can figure about 1.2 hours /lb.  But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line.  Each brisket will cook at its own pace.  You can easily hold for around 6 hours in a cooler.

Key finish indicator is when you can probe the thickest part of the flat with no resistance.  Start checking at around 190*F but it could run into the low 200's.  Also don't worry that the point runs hotter than the flat.  The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 5-10 *F (or more) hotter than the flat when you arrive at the promised land but don't worry about it.  And I'm in the slice and eat the point-not the burnt ends crowd.  FWIW-

lousubcap said:

@Jcacavias- Since you have been in the presence of the "Master", I'm sure there is nothing of value we could add around here.    Enjoy the cook and eats.