1st time doing a brisket - advice?

Read some posts / articles about the stall.  Be prepared for the stall.  Even when you know it is coming, there is something disconcerting the first time you seek the temp lock (or drop) for hours in the middle of a cook.  

If you haven't already, read some of the (many) forum posts on brisket.  Franklin's youtube series is also helpful, as are some of the posts on Amazing Ribs. 
Cook time will depend on how large the cut is.  If you are getting a full packer and want to be done by 1:30pm, you will be cooking overnight.  Also depends whether you wrap the brisket and reduce the stall time (search for "texas crutch" or see this Franklin video, which generated a long forum discussion).  

Someone give this man some advice. 

@cazzy @sgh @centexsmoker

Some people go naked, some wrap in butcher paper and some in aluminum foil.  If wrapping around 165 is good.  The prime packer that I cooked was done at 190 in the point and the probe went in the flat and point like butter.  

Late to this party but what follows is a collection of most of the above.  Also check out the search function above for several links on the topic.  You can use google and add "egghead forum" to your query and you will be overwhelmed with info as well.

 What follows are some good links for brisket info:  probably more than you will ever need- Aaron Franklin video series-first one is here: https://www.youtube.com/watch?v=VmTzdMHu5KU  Then some good reading:  http://amazingribs.com/recipes/beef/texas_brisket.html; http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html      

and http://bubbatim.com/Bubba_s_Brisket.php    Several run at around 260-280*F on the calibrated dome thermo and figure about 1.2 hours /lb.  But aim to finish early as you don't want to be stressing trying to push the cook across the finish-line.  Each will cook at its own pace.  You can easily hold for around 6 hours in a cooler.

Key finish indicator is when you can probe the thickest part of the flat with no resistance.  Start checking at around 190*F but it could run into the low 200's.  Also don't worry that the point runs hotter than the flat.  The higher fat content protects it just fine. I cook with the point toward the BGE hinge as that is the hottest cooking area (due to air flow characteristics). It will likely be 5-10 *F (or more) hotter than the flat when you arrive at the promised land but don't worry about it.  And I'm in the slice and eat the point-not the burnt ends crowd.  FWIW-

Thank God I got here in time!!! Save your money (and your taste buds). Buy a pork butt!!!  

I would skip the injection if it's your first time. 

Wrap if the color starts to look too dark. I usually don't wrap at all though. 

I usually get a prime brisket. If you can get that high grade of meat, be sure to start checking the temp very early. I can finish a prime brisket in 5-6 hours at 300F dome temp. They don't stall either.

Mix in about 3-4 large chunks of wood, 1/2 is too much. Just fill it to the fire ring and light it in the center. Let it get up to temp and start burning clean.

Anything else?

Inject if you like.  There isn't a right or wrong way.  My brisket was done at 190.  When the probe goes in like butter then it's done.  Not all briskets are done at the same temp.   

I assume you know for sure your Costco has full packer briskets? Some only have flats.. I've learned to cook a good brisket by keeping it simple: I'd start a 12lb'er at around 8-9pm. No water pan (many argue it doesn't do anything). Yes your lump will last. (fill up fresh lump up to middle/top of fire ring (the ceramic ring that sits on top of the ceramic fire bowl). Mix in 3-4 chunks of  wood. I haven't tried Pecan/apple on brisket, traditional wood is oak or hickory. Steady your egg at 250 for 1 hour. Put brisket on with 50/50 salt and pepper rub. I would skip injection but that's your call. At beginning of cook, lay a little tin foil under the edges of the flat to protect them- thin edges will cook the fastest and they might be hanging out over platesetter so tend to dry out. Foiling/wrapping @~160 should increase your chances of moist brisket.  I would skip misting but that's up to you. Start probing at 190. pull it off, wrap it in foil and then towels and then put it in the cooler. If your wanting to do burnt ends, that requires you research/plan a little more, but maybe do that next time. Keep it simple and keep to game plan and your results should be great. Best of luck! Have a drink and roll with it!

Eggcelsior said:

Briskets can be weird almost as a rule. I've had an 11 lb packer go 16 ours at 250-260 and a 15 lb one go 8 hours at the same temp. Just make sure you can hear the temp alarm and set it for around 185 so you are prepared to start probing for "buttah" feel.

I believe it has to do with the amount of marbling in the meat. The more I pay for a brisket the less time it takes to cook. That's why I suggested he goes to the store and gets the actual brisket he wants to cook. Once we see the size and quality we can get a better idea of what it's going to take to cook it correctly. 

You may also be able to find a full packer at Gordon Food Service. They show 3 locations in Cleveland area. You could call them ahead of time. Last resort: Walmart sometimes has full packers- I've had mixed results. 

blakeas said:

Costco only has flats - Looks like I will be going to the butcher aka westside market here in Cleveland....  They have all fresh beef....  there are 30 beef stands in the market.  I am sure they are all USDA choice but what else should I look for in a packer?

I look for thickness. You don't want the flat end to be too thin. Anything too thin I usually trim off to avoid burning.