6.5 Lb. Brisket Suggestions Please

FarmerTom

Cooking my first brisket (6.5 Lb.) on my medium egg tomorrow.  I have done several country style ribs, and Boston Butts.  All indirect around 300.  Would like a KISS recipe for the brisket.  What dome temp, internal temp, and about how long should I expect it to take?  Don't want to be too adventurous first time around.  And one more question, When filling the egg with lump (up to top of fire ring), about how long does it usually take you guys to get the egg up to around 300?  Do you only light in the center with starter or do you light a bigger area?

grege345

Trim fat cap down to 1/8-1/4 thick. Rub liberally with salt and pepper. Throw on egg at 275. Cook to around 190- 195 and start checking to see if it probes like buttah. I use a chimney but I think if you light in 3 spots you'd be ok

Photo Egg

6.5 Lb would be a cut from a brisket. Even a fully trimmed briket would be almost twice the size. Guessing you have either the trimmed flat portion, the point or smaller section of both. Cooking style for each is different.

FarmerTom

I would guess it is the point as one end is only a couple of inches wide.  Just my wife and I.  Didn't want a whole brisket 1st time around.

logchief

I'm a nube but there's some great info on Briskets at amazingrib.com.  If you haven't been there, great and informative site on all things BBQ

http://amazingribs.com/recipes/beef/texas_brisket.html

Grillmagic

It is more than likely a flat, make sure you slice it against the grain.

FarmerTom

Thanks for the info.  Got it holding around 290-300.  I seem to always hit right around that temp and seems to hold well there.