I just did a 14lb brisket a few weeks ago and it.took 7 hours
Having the parents in town this week and now that I have the Egg, I want to tackle that most vexing of all cuts of meat (at least for me), the beef brisket. Every attempt on my old Weber ended in a tough, barely edible mess that I wouldn't serve for guests.
Need some help here - what's a foolproof way to get a nice, juicy brisket? Brine, no brine, marinate, rub? How big should I go? Approximate time & temp on the egg? I do have a good meat thermometer and I'm willing to start the night before to ensure it gets done all the way. Any and all advice much appreciated.
I put on dry rub only, no brine, no injection. Cooked at 270, wrapped at 160
When it hit 195, I took it out. Seperated the flat from the point. Cubed the point and put in a tray with au jus from foiling for another two hours. Cambrauxed the flat. After two hours, the burnt ends were done. I sliced the brisket and ate. I.also dipped the brisket in the au jus from burnt ends.
The burnt ends were awesome. The flat was good. Could have been a bit juicier but was very good for my first successful attempt.
The only time I did brisket, I did what you described to a T, with the exception being I cooked the thing at 225. Took like 18 hours. Next time I'm going higher temp for sure!!