MY first brisket on the BGE. It was an 8 pounder that I trimmed a bit. Then rubbed it with some Worscestershire Sauce, then a combination of some Dizzy Rub (Red Eye and Venom), some brown sugar, and some Montreal Steak seasoning. I finished with some Kosher Salt.
I let it sit over night and got it in the smoker at 6:45am. Smoked it with some Applewood chips and at about 225 to 250. Enjoy the photos.