2LaneCruzer
Super Star Member
I have had good luck with brisket but it is much more difficult cook than cooking butt. Slather in rub, place on egg, indirect heat, at 225 degree dome temp and leave for 16 hours or until internal temp gets close to 190 degrees. When you think it is about one, stick a fork into it and twist...if there is lttle resistance it is done if not keep cooking and checking. I also normally cool my brisket down before eating because it will fall apart it is so tender.
That's basically the way I have done mine, but with inconsistent results. According to Molly Shark (I met her at the Eggfest in OKC) take the briskit off at 190-195, wrap in aluminum foil, then in a beach towel and place in an ice chest until ready to eat. It will stay hot for several hours this way, and probably contributes to the cook time. The good briskits I have cooked were all done this way, so it may be a key ingredient. At this point in my apprenticeship it's all very confusing.