1st Brisket -- Advice Please

JK

I'm thinking ahead to trying my first brisket this weekend and need a reality check on my plan. How does this sound? [p]1. Packer's cut of brisket, trimmed, with fat cap of 1/4 inch on the flat
2. Rub the night before with Willy's rub from Smoke & Spice
3. Next day, let sit for 45 min. before putting on Egg at dome temp of 250* with some pecan chips or chunks.
4. Cook at 250* dome temp until an internal temp of 190* (measured in the flat)
5. Wrap in foil and towels and place in a cooler for an hour.
6. Slice against grain and serve.[p]How does that sound? I've never had brisket either, so I'm really flying blind. Really looking for to it, however. Thanks in advance!

Nature Boy

JK,
Flying blind? Sounds like you have it down. Only thing I can add is you might wanna throw some oak in with the pecan. [p]Have fun!
Chris

willmw

JK,
Just did my first brisket a couple weeks ago...[p]Only major difference was I coated the whole thing with mustard (after the rub)and crushed a couple of large cloves of elephant garlic and spread all over the top. It was so good...we ate brisket for breakfast, lunch, dinner, snacks... It didn't last long.

Pakak

If that technique doesn't work, come back and tell us. There are a few other tricks to try. [p]OH - You probably want to do it indirect, which you don't mention.

willmw

Pakak,
Ah yes! Forgot to mention... Did mine on a rack over a drip pan.

tn slagamater

JK, Yes be sure to do it indirect with a drip pan or foil below to catch drippings. JSlot had some ideas in a thread a few days ago on basting brisket toward the end. It is worth the price of an egg just to eat brisket!! Goood stuff...