So I am planning my first brisket smoke in 2 weeks for a cookout for family and friends. Plan on doing a packer. Please post any recommended rubs, methods and any hints or tips you might think help. I plan on serving around 4-5pm on saturday so I would also appreciate any recommendation on start times. I will be smoking in Masterbuilt 2 door with propane.
Also I am assuming I will have to separate the brisket due to size limitations in my smoker. Should I be putting the 2 parts on at separate times?
Thanks in advance for any advice