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I rub 4-5 hours before hand. Lots of people use just salt and pepper. I've used Dizzy Pig's Cow Lick and this time I'm using Raising the Steaks.
Get the fire really stable before you put the brisket on. I put it on the stainless steel grate over an inverted platesetter, with a drip pan filled 3/4ths the way up with water. I try to keep my temp below 250 to start, planning on ~24 hours for a 14-15 pound full packer brisket. Put the brisket on fat side down to help protect it from the heat.
The temp will rise until it hits the "stall" between 150-170 and will stay there, or maybe even lose a few degrees, for a really long time.
Once the brisket gets to ~185, start checking for doneness. It's done when you can either pull a probe in and out easily or you can stick a fork in it and twist.
When it's done, pull the brisket off and remove the point from the flat. Wrap the flat in tinfoil and then towels and put it in a cooler fat side up. It can stay here for close to 3 hours.
For burnt ends, I add more wood to the Egg and put the point back on at approximately 350. I'll leave it on until it is nice and burnt, but no more than 3 hours.
To serve it up, I'll take the fattest part of the flat and slice it thin--about 1/4 to 1/2 inch. Sauce can be served on the side, but you shouldn't need it. There will become a point in the flat where it starts to get pretty dry. I'll chop the rest and mix it with BBQ sauce and serve it or freeze it.
For the point, I'll cut it into 1/2 inch cubes. Comes out like candy.
Keep the leftovers and add a little beef broth to reheat for leftovers the next day.
Most importantly --- send us the pics! Merry Christmas.
I'll say that I was pleased. The tip end of the flat was still a bit firm, but I think that's probably a product of me cooking it too low. As you got closer to the point, it got significantly better. Burnt ends were, by far, the highlight. I've never been a huge brisket fan--this is more about the challenge. I'd give myself a solid 7.5.
Point / Burnt End:
The cutting board with, left to right, burnt ends, wet flat, and lean flat: