[billybek]

There was a couple of 2.5 lb brisket points at the market at work today and very reasonably priced so I bought them both to do on the BGE.
Haven't done a brisket before but have been kind of intrigued buy some of the burnt end videos that I have watched.
What I have gathered so far (and you may correct me on this);
Simple rub. Salt/pepper.
Low temp. Some say 225 others 250 deg F. Highest recommended was 275 deg F.
May try a little apple and hickory for smoke. Indirect heat.
Shooting for a 4 hour minimum cook.
Some like to foil and crutch for about an hour.
Rest, cut into cubes and season and sauce and cook open in a foil pan/tray at 250 for 15 to 30 min if your going the burnt ends route.
Any ideas?