First brisket on the egg

Unknown

I have done a few zillion shoulders on the egg but I have never done a brisket on the egg before (only on my Old Smokey,)...any suggestions to make my first time a success? (having company over for dinner...brisket and a beer can chicken with bbq beans and slaw, chocolate covered cherry cake for dessert...mmm hmmmm...)I would appreciate any input.

Peanut

beanandpotato,
Rub some mustard all over the brisket, layer with Chef Wil's seasoning or other seasoning, wrap for 2-3 days in foil and refrigerate. Cook at 250 for internal temp of 190. When done, wrap in foil, then a towel and put into ice chest for a couple of hours until ready to eat. That recipe (if I remembered correctly) made me a little buddy to Chef Wil. That's what he told me to do and my hubby was smiling from ear to ear when done. Chime in Chef Wil and others. I am positive others can help but I am a novice who turned out one heck of a brisket-first time around!

ChefRD

beanandpotato,
Well if you have mastered PP then a brisket should be a snap also.
I finished one yesterday and I used the same temps as PP 225~250. I used mixed chunks of mesquite and hickory (maybe 7 total). I cooked indirect (like PP) on a raised grid for lotsa hours. At 17 hours the meat was 174 degrees. I then foiled it and cranked it up to 275 to hurry it up cause I was leaving in 3 hours. The temp was up to 197 in about 1 1/4 hours and I pulled it, stuck in a cooler, put the packages of buns on top of it, and headed out with it.
We sliced it about 3 hours later and it was still hot, and all the folks thought it was great. (But the flat end was kinda dry )
For seasoning I kept it simple, just mustard rubbed and then medium/heavy sprinkling of BGE's ObieQ's Bomber Seasoning and then threw it on the grill.
This may be more than you wanted to know, but you asked and this is only what I did, not necessarily the right way or the best.

ChefRD

beanandpotato,
Well if you have mastered PP then a brisket should be a snap also.
I finished one yesterday and I used the same temps as PP 225~250. I used mixed chunks of mesquite and hickory (maybe 7 total). I cooked indirect (like PP) on a raised grid for lotsa hours. At 17 hours the meat was 174 degrees. I then foiled it and cranked it up to 275 to hurry it up cause I was leaving in 3 hours. The temp was up to 197 in about 1 1/4 hours and I pulled it, stuck in a cooler, put the packages of buns on top of it, and headed out with it.
We sliced it about 3 hours later and it was still hot, and all the folks thought it was great. (But the flat end was kinda dry )
For seasoning I kept it simple, just mustard rubbed and then medium/heavy sprinkling of BGE's ObieQ's Bomber Seasoning and then threw it on the grill.
This may be more than you wanted to know, but you asked and this is only what I did, not necessarily the right way or the best.

ChefRD

beanandpotato,
Sorry about the double posting below.
Also, let me clarify my using the phrase that brisket should be a 'snap also'.[p]I didn't mean that you can produce world class or contest winning brisket in a 'snap', but I meant that the way to cook the hunk of meat shouldn't be a big deal to you if you can hold the temps necessary for PP. Now you can pick your personal seasonings etc. and go from there.[p]
HTH,
Ron.[p]

jbrodie

Peanut,
I have not cooked a brisket yet, only had my BGE for a couple of weeks. How long, about, should it cook using your method? Thanks, Jim.