Brisket - Direct or Indirect heat?

Mirth

Hey Folks, I'm trying my hand at a brisket for the first time and I was wondering if anyone had suggestions as to whether or not to cook it with direct or indirect heat. (I'm also open to recipes :-))Thanks

Bacchus

Indirect, 250deg dome temp until meat reaches 195 internal. Just use a simple rub. tomato Based BBQ sauces pair well with beef.
My two cents worth.

Mirth

I feel a little silly now that I have seen all the brisket threads below my question.....Sorry about that. I should have looked first :S

MeatosBanditos

Also mix the dry rub with apple juice to make a 'schmear.' That will stick real well to the brisket. If possible coat the brisket (don't put it all over the fat cap) and wrap it in saran wrap and place back in the fridge for around 12 hours. Then put it on the smoker still cold (I do fatside down).

reelgem

As Rainman would say....."Definitely indirect, definitely indirect".

bubba tim

Pit temp 225, meat temp 190ish, indrirectt. 1 Paint with yellow mustard then add rub. 2 Wrap in plastic, back in fridge 12 to 24 hrs. 3 Get Egg to temp. 4 Put in Egg and NO PEAKING FOR THE FIRST 6 HOURS! 5 Open Egg, spritz with apple juice every hour. Figure 1 1/4 to 1 1/2 hours per pound.
go to bubbatim.com and http://playingwithfireandsmoke.blogspot.com/
for some examples, good luck. :blink: