re: I need a good brisket recipe for BGE

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.