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First Brisket

CraftBeernBBQ
CraftBeernBBQ Posts: 65
in EggHead Forum
First time doing a brisket. Got the whole one with the flat and point. 
14lbs on the Large BGE
gonna slice the fly and make burnt ends with the point. 

Woukd like to have teady by 4ish on Father's Day this Sunday. 

Looking for recommendations on cook time at 225 and rubs. 

Thanks!!!!

Happy Fathers Day to all the dads out there!!!!
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Comments

  • lousubcap
    lousubcap Posts: 36,878
    Give the search function here a look and you will find more information than you can digest regarding brisket.  Linked here is a thread that contains many ways to cook the cow.

    Memorial Day Weekend Brisket Cook: Who's with me? Rules are simple....  Remember the cow drives the cook.

    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmyrnaGA
    SmyrnaGA Posts: 438
    What @lousubcap said.

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65
    Any idea on time per pound and do I use kosher salt 
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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65

    Updated - 19lb brisket - After Trim sown to 15lbs

    Any guide to go by for cook time would be great!!!

    Going for a 225 temp

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  • XC242
    XC242 Posts: 1,208
    I'd cook it at 250. Have seen a fair number of posts on here where that size of a brisket cooked that low seemed to take a lot longer than folks expected. 

    This being said, I'm a long, long way from being able to claim any expertise cooking briskets...
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • lousubcap
    lousubcap Posts: 36,878
    See above-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65

    Thanks for the input guys - I've read the previous forums was just looking for any new input.

    Just applied the rub - 50/50 kosher salt and fresh ground pepper (wrapped it and forgot the dang photo..LOL)

    Thinking about starting around 9-10pm tomorrow night, hoping to take off for a 1-2hr rest at around 2pm or so.


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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65
    Here's another question - Do I separate the point from the flat before I let the flat rest in the cooler. Or do I let rest as a whole for an hour then separate for the burnt ends?
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  • CraftBeernBBQ
    CraftBeernBBQ Posts: 65
    Also - what type of wood is recommended 
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  • XC242
    XC242 Posts: 1,208
    Some folks say oak is the wood to use for brisket. Frankly I'd just use what you like, I don't think you can go wrong (unless you use pine). For me it's a equal amounts of hickory and applewood. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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