New Flame Boss 300 - Full Brisket - Free Weekend

TheLazyC

I know this question gets asked a dozen times per day but when I search I only find discussions on what went wrong or various other topics...

I am getting my Flame Boss tomorrow and I have my butcher picking me out a nice full brisket for me to pickup tomorrow. My buddy gave me his top secret brisket rub and want to put it on tomorrow night.

What temp do I set the cook for at the grate and dome? What temp should I shoot for on the brisket?

Never done burnt ends, but going to do it this time, so I understand you cut the point off and cube it up, what else do I need to do? Toss it in some more rub? how long does that cook?

What wood is suggested to go with BGE Lump?

SPRIGS

I am no expert but here are my thoughts.  I would put the FB pit probe on the grate and shoot for a grate temp of 250.  I usually set it initially at 225 because mine tends to overshoot my target temp initially.  Let it go for an hour.  Then put you meat on and bump the FB temp to 250.  Have the top vent (daisy wheel) barely cracked.

I would apply the rub about an hour or so before placing the brisket in the Egg.

I like Pecan with beef but I also like oak.  I usually add a few pieces of cherry because I like the color it gives.

Once your flat is probing like butter in the thickest part of the flat, I would remove the brisket, separate the point, cube the point, apply more rub and some sauce with some of the brisket drippings to the cubes, toss them all and then back into the egg for another hour in a foil pan to render some more fat.  While the burnt ends are finishing up, wrap the flat in aluminum foil, wrap a towel around it, and place it in a cooler to rest.  When the ends are done you can then slice the flat and serve at the same time.