Brisket

Duker15

new egghead here ...... doing a 6 pound brisket on Sunday, couple things is it better to use cast iron grill or stainless ?

For smoking set up I have chunks of apple wood also have the chips should I layer the chips throughout the charcoal and put a bunch of chunks in.. I have a large egg

Seting up inderct with a drip pan Ive been reading 2 hours per pound at 220 or so does that sound right?

shucker

i dont think the grate matters.  be careful not to oversmoke.  I'd just use a chunk or two personally.  12 hours for a 6# flat sounds like a bit much, but I cook mine a little hotter so that may be right at 220 degrees.  Make sure you cook to feel and not to time and give yourself enough time to allow the brisket to rest. 

GATraveller

Cast iron/stainless doesn't matter.  I only use chunks and I layer 5-6 throughout the lump.  I always run at 255 and start hours early so I can FTC for at least 1-2 hours before slicing. 

Duker15

Hey right on thanks for the tips!

happy egging

ibanda

2 hours per pound also sounds a little long to me, but I do not cook that low anymore.  I would put chips and a few chunks, not a bunch, wood can be overdone in an egg. I did a brisket cook one time at someone else's house on their egg and they wanted to use 50% wood/50% charcoal. The food ended up coming out okay but I was up all night trying to regulate temperature, the wood would flame up and get to 400° and I would tighten down the dampers and it would drop to 180°, and back and forth.  

I normally cook at 250° for about 1.25 to 1.5 hours per pound. At about 85% lump and 15% wood my LBGE will run 12 to 15 hours without touching the vents.  

evie1370

Typically I hit 1 to 1 1/2 hours per pound so agree with the above. IMO the drip pan is not necessary, agree with all of the above. I typically cook at about 225-250.