Bought a 5.8 lb "Brisket pot roast" at Costco. Never done one befor. I figure a good rub and then in to my Bradley.
It seems the consensus is to smoke until IT is about 185 for slicing and about 1.5 hours per pound.
Suggestions on smoker temp and a good rub?
Pictures to follow, since I'm not doing it until the weekend.
Thanks to all.