Quoted from crlush:
Watched video twice, when I save up enough money to buy a slab of brisket, im trying that. Last one i made cost over $50.00
Quick note here, find your local meat wholesaler. Hopefully they will sell to the public. Or try the wholesale clubs. For big cuts like brisket and pork butt I don't see the value in the more expensive meats. I don't remember exactly but I believe my last brisket was 9lb and cost $38.
Quoted from sadler28:
I'm going for my first brisket with the point for burnt ends this weekend on a BGE. Any tips?
There are a lot of opinions on these out there. I'm thinking 230 degrees for 8-10 hours depending on internal temps for an 8 lb piece of meat using pecan chunks.
For brisket I use Aaron Franklin's method. Here's the 3 videos I followed:
Also a good video on how he makes spices:
For the peach/butcher paper I just asked my local butcher for a piece. Fuel was lump charcoal and seasoned oak from my firewood pile. I used a chop saw to cut the firewood into chunks. I thought the oak really enhanced the beef favor (also it was all I had at the time). I can't remember the temps but I would guess, 240 to 250. I believe it's was a 10+ hour cook. Then there's resting time. I'm really like spyderturbo007 resting suggestion. I will definitely try this next time.
My biggest recommendations: 1) a good temperature probe, 2) spray bottle and water pan (use hot water during refills), 3) consistent heat (it a long cook and you will need to re-fuel on a BGE).
Good luck and post pics.