so im going to try and smoke my first brisket, don't have a ton of smoking experience but I figured what the hell. I have a full packer about 10ish lbs and will be attempting to do it on my weber kettle. Will be keeping my kettle temp between 225 and 235 F using kingsford briquettes and oak/apple wood for my smoke. Was planning on foiling it around 165-170 and than letting it cook until somewhere around 190-200.
so a couple questions before my first attempt...
I have it in the fridge now with a rub on it, do I need to take it out and let it get to room temp or anything like that or just take directly out of fridge and put on kettle?
Ive never smoked anything this large and long, how much of the cook time should I be putting smoke on the meat? the entire cooking time? half?
with the full packer im assuming I foil the entire thing and don't separate the point from the flat until that flat is completely cooked?
does the point need to rest before cutting up to make burnt ends?
now as far as timing this thing to be done somewhere around dinner time..... I know all meats are different but what has been your guys experience for the time it takes to cook a 10lb brisket?
if your brisket is done cooking say 4-6 hours before people come over for dinner how do you keep it warm with out drying out and overcooking?
thanks in advanced for any help you can give me it much appreciated!