I need a good brisket recipe for BGE

Heavy S&P and throw it in the egg at 250° til internal temp of about 200°............that's all you need grasshopper.

I was intimidated by the brisket on a BGE but I haven't fricked one up yet. It's not that difficult. Salt pepper, 225 and let it eat. Pull it off when the temperature probe slides into the thick part of the point like butter.

I've struggled doing briskets (on a BGE). I've never completely ruined one but when compared to what I've eaten at the better BBQ joints in TX I'm way off.

Some questions:
1) Cooking fat side up? down?
2) Relative to the vent, where do you locate the point? My understanding is that the airflow will enter the vent and tend to come up opposite it meaning the side away from the vent will be hotter. To somewhat offset the effect I've been advised to place one of the plate setter feet there to diffuse some of the heat.
3) Do you ever adjust the orientation of the brisket during the cook?
4) Spritz?
5) Wrap? if so with what and when?
6) Water pan?

Some questions:
1) Cooking fat side up? down?
Up

2) Relative to the vent, where do you locate the point? My understanding is that the airflow will enter the vent and tend to come up opposite it meaning the side away from the vent will be hotter. To somewhat offset the effect I've been advised to place one of the plate setter feet there to diffuse some of the heat.
The back opposite the handle is usually the hottest part. Always place the flat away from the hottest portion as it has less fat, is thinner, and will dry out. I do place on of the place setter feet in the back, not sure if it helps in the end.

3) Do you ever adjust the orientation of the brisket during the cook?
I don't. If you're lookin you aint cookin

4) Spritz?
I do not. I did the first few times i cooked and didnt think it helped. Water in the drip pan keeps the environment moist. I spritz ribs though

5) Wrap? if so with what and when?
Some people wrap at the midway point. If you are watching on a thermometer people will wrap at the stall. I ruined a brisket badly wrapping in foil at the stall. Turned into braised/stewed brisket. If you wrap I would use butcher paper, doesn't keep it so wet and cuts back the smoke to prevent the meat from oversmoking

6) Water pan?
always

And I, sir, would love to try yours. I am always open to new ideas...

I've had a BGE for going on 10 years now and cook on it at least three times a week. Done prolly 20 Briskets on it. It's basically like baking a cake, no need to wrap them but if you want to use butcher paper.
Agree with everything the guy before said . Use a water pan on top of the place setter,
Filled with plain water. You might need to refill after six hours. Use oak wood. I trim the fat to 1/4 inch and rub with S and P and refrigerate over night. Take out 3 hours before I put it on at 225-235 range, use a temp prop. When it hits 189 I shut the BGE down and let it sit in there for another hour. This works for me and I am really picky when it comes to Brisket.

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Heavy S&P and throw it in the egg at 250° til internal temp of about 200°............that's all you need grasshopper.


This is pretty much it. I'd also recommend only buy Prime meat.

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