Need help with the brisket!!

bvdw

Green Egg owner for 4 years... I have cooked everything except a brisket.. Plan is to cook a 20 lbs for the Super Bowl. I usually do boston butt or ribs and I have that down to a science.  

Any suggestions? Temp? Hours? Internal Temp?

What works for you???

Thanks

TN_Sister_State

I cook mine between 225 and 250 till I hit 203 Internal then wrap and pack in a cooler for three hours on top of a pillow and topped with bath towels. Usually 1.5 hours per pound but I try to pad my cooks by 2 hours or so in case of stalls. I inject an hour before the cook. Oh and I smoke with mesquite only.

theyolksonyou

If you don't have a pit controller, I'd suggest you go 275 ish dome as it's easier for me to maintain overnight. Start probing at 190 ish IT in the thickest part of the flat. When that probes like buttah, youre done. Ideally, a little rest, but not mandatory. Time: plan on 1.5/# at least and start early is better than late. Don't ask how I know...

TN_Sister_State

This was the one I did new years day. And here is my injection recipe for what it's worth.
1 knoors beef bouillon cube,
2 cups water + 1/4 cup at the end,
1 tbls onion powder,
1/2 tbls garlic powder,
1/4 teaspoon white pepper,
1 tbls Worcester sauce