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1st brisket EVER

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Shrek
Shrek Posts: 67
in Beef
Eggers - Sad to say, I've never done a brisket.  Welp, that changes this weekend.  I have a ~6 lber, rubbed with Dizzy Pig Red Eye in the fridge right now.  Plan is to get it on around 6am tomorrow, cook @ ~250 over Rockwood with some hickory chunks.  IT of ~200, right?  Am I a fool to think I may get to eat it for dinner?  
My daughter named my Egg Shrek, because it is big, green, and burps.  
LBGE in Arlington, VA
God Bless America!
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  • JacksDad
    JacksDad Posts: 538
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    Go for it! Sounds like a good plan. Six lbs isn't that big, I think you'll be done in plenty of time before dinner...
    Large BGE -- New Jersey

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  • Jeremiah
    Jeremiah Posts: 6,412
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    At six pounds you're going to have issues keeping it moist. Others may disagree, but I'd use a water pan. Plus I'd ration to estimate 7-8 hours. 
    Slumming it in Aiken, SC. 
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  • DoubleEgger
    DoubleEgger Posts: 17,170
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    You can always boil it 
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  • lousubcap
    lousubcap Posts: 32,330
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    Sounds like a flat.  The key is to make sure it doesn't dry out.  And the finish-line is the feel (temp is only a guide).  Probes like buttah in the great majority and you are there-generally around 200-205*F, FWIW.  
    The cow drives the cook and you can always FTC for a good four hours or more so factor that into your planning time-frame.  
    Here's a link to a well-reviewed flat cook:
    http://biggreenegg.com/recipes/brisket-flat/  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,958
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    You might be having it for lunch :). I don’t have any experience with 6lb briskets or flats but your plan sounds solid to me. I think you’ll be done by 2-3pm at the latest at 250 and a 6lb brisket. That gives you some nice wiggle room for a long cooler rest which I think should help out with a smaller brisket cook
    Keepin' It Weird in The ATX FBTX
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