First time brisket cook. Wrap/no wrap debate.

So this is my first attempt at brisket on the BGE. Biggest take away for me is learning to trim it better. Did well with the trim but you can see that one light brown circle where it just moisture pooled. Dropping your brisket in the freezer for 30min-1hr keeps the fat firm to get a smooth trim. Going to do that next time. It was well chilled but a little more firm would have helped a lot.

Traditional mustard binder and brisket rub.

Ran it about 250 the whole time with some fluctuation from opening/spritzing a few times with a brown sugar/water/apple cider vinegar mix. I did not open the egg once for the 3.5-4hours. Just let it ride.

First time having an ambient probe, and realized the BGE dial and the grate temp do vary but all in all no one but me would know when it came to the final product.

As far as wrap vs no wrap, I guess personal preference with take the reins. This particular brisket didn’t stall. So the “need to wrap to push through” didn’t happen. So I defaulted to just watching the bark. Bark was well and ready probably about 185 honestly. I let it go thinking maybe I wouldn’t wrap at all, and maybe could have gotten away with no wrap. I did end up wrapping at 192, and ran wrapped for about an hour and half where I finally pulled it at 203. Went straight from the egg into a cooler packed with old blankets where it rested for about 6.5 hours. (Felt like an eternity and I was worried).

Pulled it when it was time to eat and it was still gushing juices and sliced up perfect.

I think the final push wrap helped, and wonder if I’d have ended up dry if that final push was open. Idk. Preference will still take the win on the wrap debate I think.

Based on how this one ran I will wrap based on bark vs temp for myself going forward.

Drop your tips and tricks.