First Brisket hits the Egg Tomorrow! Question about temp and time!

EGGTASTIC

Doing my first brisket tomorrow. I've read the recipes and I don't know how long to expect. My brisket is 5.3 lbs and about 2 inches thick. Not a lot of fat on it. (Some recipes say 'with fat cap'. I have seen these on other briskets but mine does not seem to have one.) Most say to cook between 250 and 275 until it reaches 160. Any help would be appreciated!

thirdeye

EGGTASTIC!,[p]190°+ is more like the finish temp you are after. Say do you have an injection needle?[p]~thirdeye~

EGGTASTIC

thirdeye,[p]I can get one! Brother-in-law has one and he lives on the other side of the farm! What do I need to do?

thirdeye

EGGTASTIC!,[p]I would mix up this concoction and shoot it at the rate of 2 ounces per pound two hours before cooking. Keep refrigerated.[p]1 can beef broth
2 to 3 teaspoons of beef soup base, paste form (this must be to taste as the strength changes from brand to brand)
1 or 2 tablespoons Worcestershire sauce
1 tablespoon olive oil[p]Rub after injecting, then get a 250° fire established with an indirect set-up. Cook it until it gets to an internal of 160°. Remove and double wrap in foil, return to the pit cooking until it is tender. 195°+ internal. Move to a dry cooler with wadded up newspaper for insulation and hold at least 2 hours. Slice against the grain. Enjoy.[p]~thirdeye~[p][p]