Ok Ya'll, Now I've been reading and reading through the forums this whole week before posting this. But I just feel I'm not finding the answers that I'm seeking. So please bear with me here.
I will be smoking my biggest brisket yet this weekend for my Father's 65th birthday. I haven't done many briskets and when I do them I'm in no hurry and they've turned out .. ok.
This weekend though I do have a time frame in which I need to have it done by. This is putting stress on me as I'm not sure what time to start my fire.
I'll be using my Large BGE and I'm smoking a 11.9 lb packer brisket.
My first issue is the brisket measures just under 20 inches long. My BGE only has an 18 1/4" cooking grate so I'm gonna be a bit long. I'm thinking I can trim back the point a bit to squeeze it in. With trimming it'll be tight, but I don't want the meat to be resting against the inside of the BGE. Two inches is a lot of trimming, any suggestions in this department would be greatly appreciated.
My other area of concern is time. I do a lot of pork shoulders and I use the 1.5hr per poind as a guide. Now I know this is a totally different meat and its not wise to use size as indicator of time; but I still like an idea to be able to plan my start time. I'm thinking of allowing a good 13-14hrs for this 11.9 lb brisket @ 225F. Any ideas or input here is appreciated.
I plan to cook the whole packer and separate the point from the flat and do burnt ends when its done. I've read enough posts here to feel confident in that area. Thank you to everyone for those contributions
As for wood, I'm planning to use a mix of hickory and apple. I will probably use more apple than hickory as hickory can be strong.
I'm going simple on the rub (I'm a taste the beef kinda guy) and using black pepper, kosher salt, and a little garlic/onion powder.
I don't plan to inject or marinade. I'm going to cook fat cap up and take it to about 190F IT as I want sliced brisket not pulled.
Any additional advice or input would be great! I'm all ears (or eyes in this case.)