Decided to do my 18lb'er for July 4th and have it started.
This is my 1st brisket and still haven't decided to foil or not foil.
I did decide to do a little trimming, probably didn't do the greatest of jobs of it. And decided to smoke it fat cap up.
I'm smokin at 275* with hickory chunks.
I'm hoping to have it done by 2pm tomorrow, including resting time.
Here's my starting qview, will update tomorrow, or earlier if I start to freak out.
Rubbed n trimmed.
On the rack: