i've been following alot of threads on briskets and i think i know the majority of what i need to do. I'm going to use Texas BBQ Rub and inject with apple juice.
here are my questions
- how long? from what i've read its the same timing for butts (1.5hr per lb). My brisket is just under 4lbs...so should it take 7-8 hours roughly? i've seen alot of people saying it'll take 12 hr for even a brisket this size?
- How much fat to i trim off the cap?
- cap up or down does it matter or is it just like a butt, up in the air?\
i'll post pics starting tonight!