Brisket on the BGE

225 indirect til 195-205

Don't be overly concerned about time on, get your temp as close to 200 as possible, put it on.

I wrap mine in butcher paper around 165-170, then pull it at 190-195. Let it rest.

For general guidance I use the YouTube Franklin bbq brisket video and then substitute relevant big green egg features.

225-235 degrees, I fill a tin foil pan with water and put on the indirect place setter. Bring the BGE up to temp like 400 before you shut it down to cook temp. This makes sure you have clean smoke and heat not smoldering bitter smoke. I use oak like Franklinbut you don't need to wrap unless you want to. I take mine off at 189 and rest in a cooler for an hour. I think when they are much over 200 they are fall apart mushy. Use internal temp gauge and don't open the BGE unless your water pan runs dry, you can hear it. I've done over 20 and they always turn out great. You did get a whole one?

i'm doing the same thing but starting it tomorrow night around 11-12. a 10lb brisket at 225ish is going to take a LONG time... i'd plan for 12-16 hours

I cook mine at 250 use Franklin method for trimming and rub equal parts kosher salt and cracked black pepper. I don't wrap and cook it til about 195-207 internal. I usually check doneness by inserting toothpick to test tenderness when it goes in like butter you're done. Most important is resting. Let it sit on counter for about 10-15min then double wrap in foil then a old towel throw it in a cooler for about 1 to 1.5 hrs. The rest helps the juices to get back into the meat.

Thanks for the reccomendations. I'll post a finished product pic.

Things I've learned about brisket on the BGE:
Use the plate setter
Use a water pan
Cook with the fat cap down. I know most will disagree but the heat source is directly under the meat. Use the fat as an insulator. Now if I'm smoking on an offset smoker I would go fat cap up. Just my 2 cents.

i dont want to start another brisket thread but i have question about marinating...

I would like to put my dry rub on Friday evening for a Saturday smoke but i will not have time... Will putting my rub on it tonight be ok?

"Give it a wrap: I used to wrap my brisket in aluminum foil (the so-called “Texas crutch”—practiced at the illustrious Snow’s BBQ). I wrap when the internal temperature reaches 175 to 180 degrees. Then I met Aaron Franklin, who smokes the best brisket on the planet. Franklin wraps his brisket in pink unlined butcher paper. The advantage of butcher paper over foil is that it breathes, holding the moistness in the meat, but without making the bark (crust) soggy. Once you wrap the brisket, there’s no need to continue adding wood to your charcoal."

"Please overcook: Here’s another trick from Aaron. Conventional barbecue wisdom tells you to cook the brisket to an internal temperature of 190 to 195 degrees. Aaron takes it to 200 to 205 degrees. This higher temperature makes the meat significantly more tender. But as Aaron explains, the best way to judge a brisket’s doneness is by feel. Put on a pair of insulated food gloves and touch the brisket. Does it feel soft and jiggly? Can you worm your finger easily between the point and the flat? Is the meat so tender, you can push the handle of a wooden spoon through it without too much resistance? That’s what you’re looking for."