I have been using the BGE for a couple of years now, but by no way an expert. I plan on smoking a brisket next week. I have done a few in the past, though they did not come out bad, I feel there is plenty of room for improvement. I never got the smoke ring lots of people talk about. Also, when doing a whole brisket, the point will either be under done and the flat perfect, or the point would be perfect and the flat would be overdone and dry.
1. Should I separate the point and flat and cook them independently?
2. Using grate temperature, what should my temp be for slow and low?
I'm looking at an 18 to 20 lb whole brisket. I think that should go for close to 20+ hours at about 235 Deg.
Any thoughts would be appreciated.