Best Way to Cook a Brisket

Unknown

I recently made my first attempt at cooking a brisket on my new BGE. Cooked at 5lb first cut for approximately 4.5hrs at 250 degrees. The result was tasty but more dry than I had expected. [p]What is the best way to cook a brisket on the BGE to produce a nice juicy piece of meat for sandwiches or dinner servings?[p]Thanks in advance for the assistance.[p]Steakhead

jake42

Steakhead,
I just pulled a 5lb. flat myself at around 11:30 last night. I put it on around noon yesterday. Cooked at 250 until it reached an internal temp of 185. Wrapped in foil returned it to the Egg until it reached 200 internal. Took it off wrapped in towels, let it set for about three hours in a cooler. Always works for me. I think that wrapping it at 185 was the key to keeping it moist.

BabyBoomBBQ

Steakhead,[p]Get Dr. BBQ's Bit-Time barbecue cookbook and try his brisket recipes. For a little flat like that, you are going to want to do all you can to maintain moisture: Inject it and/or wrap it in foil. I don't want to even come close to infringement, but he suggests cooking to 160 internal, 3-4 hours. Wrapping in foil and cooking until it hits 200 and letting it rest for 30 minutes before cutting. He also injects it for a flat only cook.[p]If you want a really killer brisket, use an untrimmed "packer cut" brisket and cook it overnight with a BBQ Guru watching the pit temperature. I personally didn't hit brisket "nirvana" until I did a couple of weeks ago. [p]In any case, get his book and you are golden. The big thing to remember is that it's done when it's done. Plan ahead and give yourself a buffer of an hour or two for your cook. You can always hold it wrapped in towels in a cooler or a warm oven with out the towels. I’ve held full briskets for 6+ hours like this.[p]Hope this helps,[p]BP[p]