14 lb brisket help

That looks like a pretty good plan in general, but the one thing I like to bring up when I see questions like this is the old saying "...before you serve barbecue to a house full of guests or the preachers wife... practice, practice, practice." You see, barbecue is not as easy as it looks, and this is especially true with brisket. Some folks cook them for years before getting a really good one.

But it sounds like you already have this bad boy, and you will get plenty of advice here on the Forum. Below is a link to my brisket page where I discuss my involvement with brisket for 40 years or so. If you get one tip it's worth the read....

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

I cook a lot of briskets in the 13 to 14 pound range, mainly because that's a good size for my large Egg, and I'm just comfortable with that size. Lately I've been cooking hotter, but when using traditional barbecue temps around 250° at the grate, one this size would generally take me around 16 hours. I like long rests (at least 2 hours, and I'm not opposed to 3 or 4 hours in an insulated cooler). So, your guesstimate timeline is pretty good. You can always ramp the cooker down if it's cookin' too fast, and it's a good idea to keep some flexibility in the sit down time just in case. Having those munchies around is a good idea in this respect. If it seems to be cooking long, you could always wrap (or partially wrap) in foil and transfer to the oven to finish, This will free up some pit time for the MOINK's, ABT's, and pig candy. And the good thing is, the brisket will already have the color, and flavor set.... it won't know it's in the oven.

I'm smoking a 9-pounder for dinner tomorrow, and I find that the lower I cook the brisket (about 225 is the max) the better. I also marinate my brisket in Apple Juice & Apple Cider with some of my rub mixed in. Also, remember to take the meat out of the fridge and let it get up to room temp before putting it in the Egg. Your time estimate sounds about right. And remember your probe. I don't like to keep opening my egg, so if you have a probe, you can monitor your temp. I like to get my brisket to 200-205. Good luck!

This should help.

http://bubbatim.com/Bubba_s_Brisket.php