I was of course nervous about doing brisket for the first time, so I read lots of posts and watched videos. Best advice I saw was to allow at least 18 hours from start of cook to eating.
I started with a 13.5 lb Costco brisket. Around 9pm I trimmed it and seasoned it. I rubbed it with worchestershire sauce, then a rub of black pepper, salt, coriander, smoked paprika, onion powder, and garlic powder. In hindsight I should have used double the rub.
At midnight I put the meat on the grill at 190 fat side down. I put the trimmings on the top shelf to render, and put a dish of water on the grill as well.
At 630 I bumped the heat up to 205.
Around 10am I flipped it over and bumped the heat to 225. It stalled for a couple hours at 150, hence the temp being on the high end.
At noon I wrapped it, poured some of the rendered fat over it, and bumped the heat to 275. I went out for a bit and came back at 330 to find my internal temp on the flat had shot up to 213. I was scared I had ruined it right there, but I put it in a cooler with towels and left it for 2 hours.
Dinner was for 630, so I turned the grill back on to the lowest setting (165) at 530 to make sure it was warm for eating.
I was unprepared for the unwrapping. It poured juice over my big cutting board all over the deck and my foot. I cut it and the juices were just streaming out. I had put knives out at each plate, but they stayed clean. Forks cut it easily. So good!
by Arctic_Colin