Originally Posted by OregonBBQ
Susan, I like your idea of cooking it for 24 hours, thats what I would like to do! Larry This grill is 3 grills wide. My question is would you put the heat at the opposite of the brisket, leaving the center and brikets grills off? or put the heat right next to it. Remeber I want to cook this thing for 24 hours.
Put the heat furthest away from the brisket and put a drip pan underneath of it. Adjust the one burner from low to high to the point where you need it to get your grill up to your preferred temp. I would suggest you aim betweent 1 - 1.5 hours per lb as a guide. IMO, if you cook a 12lb brisket for 24 hours you are taking a chance but not guaranteeing a dry brisket (why take the chance if it's not necessary?). I just don't think it's necessary to cook one that long, just my .02 though. To each their own. Again, there's no right or wrong way, just your way.
FYI, I did two 12lbers this weekend. Started them around 8pm on Saturday night, they were done at 8:30am Sunday morning.