Brisket Rub and Recipe Ideas

pdesocio

I just purchased my BGE and I was hoping to get some recommendations on Rub and Recipe Ideas for my first brisket.   I would also appreciate any additional recs or tips that would be helpful.  Thanks

lousubcap

Hit the search function here and you will be overwhelmed with information from which to choose.  
BTW-welcome aboard and enjoy the journey.  Above all, have fun.

Theophan

Not meaning to dampen enthusiasm, but be aware that most folks consider brisket to be one of the more challenging things to smoke.  Part of a brisket is super fatty, and another part of it is really quite lean and can easily dry out.  If you like pulled pork, smoking a pork butt is a much more forgiving cook, just in case.

By all means, go for the brisket if that's what you're really in the mood for, and like @lousubcap said, read up on this forum on the experiences people have had already, what worked well and what didn't so much.

Brisket_Fanatic

Any beef rub you like will work.  Otherwise a 50-50 salt and pepper rub works great with some garlic powder tossed in as well.  Cook 250-275 dome temp until thick part of the flat is butter soft.  Depending on the brisket it will normally happen around 190-205 but let the brisket be the guide. Temp is a guide but the tenderness probe is the key. Then let it rest for an hour or four and slice and serve. If time allows let it rest on the counter for about an hour and then wrap it up and place in a warm cooler for up to several more hours. Slice when ready to plate