Cooking brisket for the first time on the large... any advise...

Budaman5000

 6lbs

lousubcap

Looks like a flat...give the search function a go about brisket cooks.  That said, here are a few good links to peruse:

http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html 

All the info you will ever need. Enjoy the journey-

Edit:  the Aaron Franklin video series about brisket is definitely worth it-targeted to packers.

SemolinaPilchard

Cook until the internal temp is between 195 to 205.  Beef is done at 160, but you need to cook brisket longer. Usually in the 170 to 180 range is when all the tough connective tissue breaks down and makes it tender. If you take if off the egg and cut it, all the juice will run out. Wrap it in two layers of heavy duty foil, then in a big towel and stick it in an ice chest ( with NO ice) for two hours. That allows all the juice to remain in the meat.