First Brisket cook on BGE - Need Input Please

Tried my first brisket last night. It was just a flat from costco (6.5lbs), apparently they don't sell whole ones any more. Live and learn. Mustard and rub night before, plus K salt and ground black pepper.

8am put on brisket, adjustable rig, spider/stone, drip pan, top rack grilling
Smoked fat cap down at about 230 degrees on large BGE until internal temp of 158 (2:10pm) degrees and put in foil pan and covered. Seems like a long time to get to that temp.

Watched the temp til about 190 and did a prob test (about 6pm). It did not pull out easily. I inserted my prob back in from the other side this time and the temp was 170!!! I cooked it a few more hours until this side read low 190s (about 8pm) and did another probe test. I don't really have a feel for this yet, but it was a lot easier to pull out than before. I removed the brisket because it is now 8pm and people are hungry. If it was just me, I would probably let it go for a few more degrees. It turned out fantastic, but I have a few concerns.

First question, does cooking a 6.5 lb flat for 12 hours seem like a little much? I know it takes as long as it takes, but just as a rule of thumb, does that seem long, especially for just a flat?

Secondly, any idea idea why the prob read 190 from one side and 170 from the other? My only thought was that side of the first did see quite a bit hotter as I could see red coals glowing on that side and maybe a flame or two, but not so much the other. i wondering if that heat was affecting the prob wire or something.

I was measuring temp on the grate with my maverick digital.

Also, measuring meat with the same maverick. I think I'm just going to say it was due to the flame on that side of the grill. It jumped up to 190 rather quick conpared to the rest of the cook. Thanks for all the input. Gonna try a whole brisket next time at a higher temp.

Also used Bludawg's injection. It turned out great and that's all that matters I reckon!

mikerooooose said:

I love my BGE, but sometimes it's a pain to cook a brisket on it. I use a large, and sometimes I wish I had an XL to get some extra room to protect large packer briskets from the fire. On my large they fit snugly end-to-end — which isn't ideal.

You need to make sure you light the charcoal with the minion method. I usually dig a deep hole in the center of the pile of charcoal pour the light charcoal (from a starter chimney) into the hole. You need to make sure it's burning evening before you put the plate setter on. Also make sure the heat is coming from hot charcoals with no flames — they can shoot up the sides easily.

I also check the bark after 3-4 hours and that will tell you were your hot spots are. If the fire is cooking uneven, some areas will be darker than others. I've rotated my grate before to help get an even cook and used tin foil to protect areas if needed. I don't recommend flipping the brisket over though — it's too risky to screw up your bark (and it's messy if it's somewhat early into the cook).

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When you say "used tin foil to protect areas" what exactly do you mean? Like putting tin foil on the grate under areas where meat may be exposed?