Beef brisket on rib rack

Smokey Man

I'm planning on cooking my first beef brisket on my BGE....I have the rib rack, and was told by the person at the store to invert the rib rack and put the brisket on it and cook it low and slow for about 3-4 hrs. Could someone tell me which way is inverted, v-up or v-down...also any other ideas including rubs or marinades would be appreciated...Thanks...still learnin'

Fidel

You don't need a ribrack to cook a brisket. And no brisket worth eatin' will be done in 3-4 hours.

Tons of brisket methods here, just do a quick search and you'll find tons of methods. Simple, indirect, 250* until tender - roughly 185-195 internal temps.