First time brisket

[rvman]

OK, I have a few questions, thanks to this forum I have successfully cooked a butt and some ribs and now want to try a brisket this weekend.
I sent my wife down to buy one and she brought back a 14 # brisket. Its huge, What kind of times am I looking at on a brisket that size and what temp do I want to cook it to?
My other questions is, I have a propane GSOM and I need to know do I want to start off on the grill until it reaches 170 and then wrap it in foil until 190 or what?
Do I want to keep my smoke box full so that have lots of smoke the whole time?
Do you usually use rub on it like a butt or just put it on?
Sorry for so many questions but Iâ€[emoji]8482[/emoji]ve read so many different ways that I donâ€[emoji]8482[/emoji]t know which one is correct.

Thank You
-Mark

 

[desert smokin]

I would use a rub on it and I would put it in the GOSM. Remember the volume of smoke isn't as important as the quality of the smoke. Thin blue smoke. I would keep smoke on it till it hit about 140 the let it go up without. You can wrap it in the 160 - 170 range. Time will depend on what temp you go with and what kind of plateauing you see. I would probably look to go at about 225 which should equate to 1.5 to 1.6 hrs. per pound. Remember 180 degrees for slicing and 190 for pulling. Hope this helps.