re: I need a good brisket recipe for BGE

Full packer is the only way to go. As has already been stated, indirect, grill temp 225-250, throw some oak in the firebox, coat with salt and pepper.

I ise the BGE dual thermometer (meat and grill), start checking for doneness when meat hits 195-200. toothepick should slide in and out like butter and when you grab and feel it it should feel like soft taffy/candy. I use a drip pan with a little water. I have done it wrapped in butcher paper halfway through and cooked it unwrapped all the way and think I prefer unwrapped.

I also find the BGE cooks it quicker than most recipes you read will estimate