Basic brisket questions

Aquaticdoc

OK, I'm ready to do my first brisket. I bought an 8# from Costco, so I'm looking forward to the next steps. I'm pretty comfortable with my marinade options, and like Emeril's Rustic Rub recipe from his cookbook, but am confused about the many postings on the forum. Specifically, some folks specify using the plate setter, others not. Some use two grills with a drip pan, sometimes with water. Some folks grill for a couple of hours then wrap in foil, others not. There seems to be general consensus on internal temps, around 190° and usually dome temps of 225-250°. 

We use apple cherry wood, as that is what we use in our wood-fired oven, and I like it as well as hickory, and I usually burn about 80% BGE chunk, 20% wood chunks, although for the brisket, I'll probably use a little less wood as it burns faster. 

My major question is whether or not to use the plate setter, and if there are other pitfalls.

Daddyo

I've had very good luck with brisket and I've always used a plate setter. 

bubba tim

Yes to the platesetter. Go to bubbatim.com for brisket help.

Aquaticdoc

Thanks, all and especially BubbaTim. Your website is very, very helpful.

harps

platesetter and drip pan set at 225 till meat is 190 to 200

4Runner

Yep. I used Bubba T's site for help. Worked like a charm. Good luck.

dhuffjr

A couple of sites I've used as go to sites over the years.

http://www.wessb.com/Cooks/cooks.htm
and
http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html

If I was forced to reference one site and one place only it would be playing with fire and smoke.  Fantastic blog.