Cooking beef brisket for 1st time - need advice

manofmac

I'm doing my first brisket tomorrow and was hoping for some advice.  

People are coming over early afternoon.  Haven't bought yet but planning on doing an 8-10 pounder.  How long should I cook and at what temp?  Any recommendations on rubs or prepping the meat?

I know briskets can be tricky so appreciate any words of wisdom.  Thanks!

YukonRon

http://eggheadforum.com/discussion/1191869/brisket-help-please#latest

Try this to see if it helps

YukonRon

http://eggheadforum.com/discussion/1191913/brisket-help-please-2#latest

Then try this. These will help you get started. If I can help in any way, PM me and we will get in touch.

Shiff

Try to get a full packer brisket although 8-10 pounds would be a little small for one.  A flat cut brisket is harder to cook and have the results come out great - especially if it is your first time.

manofmac

Thanks YukonRon and Shiff.  Any recommendations for homemade rub?  

If if cook all night starting around midnight, will I need to add coal/ adjust fire before morning or do you think I can keep temp steady for ~6-7 hours?

lousubcap

Don't know the size of your BGE and that does impact the quantity of lump you can load and the duration.  That said, load into the fire ring with anything SBGE or larger and you can get 10+ hours on the SBGE and 20+ on the LBGE at around 250-260*F on the calibrated dome.
Check out the Aaron Franklin youtube brisket video series regarding trimming, a simple rub and then how to slice when finished.  He also has one that address the paper, foil or nekked finish process.  Enjoy the cook.

manofmac

Ok change in plans...I guess due to the impending snow storm Costco was out of full packers and only had small flat cuts.  The one I got is only 5 lbs so I guess no need to cook overnight.  Any tips for doing a smaller flat cut piece?  How long and what temp do you suggest if we want to eat at 4pm tomorrow?