My Son and some of his friends are coming over Saturday night for dinner. They provided a 6# corn feed brisket for the cook. In the past, briskets I cooked on the BGE were much larger and I keep hearing this one will cook much faster.
We plan on eating at 7pm and it has been a while since I cooked a brisket on the BGE. What time should I start the brisket to have it ready for dinner? Probably want a couple of hours for it to rest in the cooler before serving. So any estimates on cooking time, temperature, methods etc.would be appreciated.