I did my first smoke three weeks ago... did two whole chickens and some ribs. Results were amazing. So, of course, I'm jumping right into a brisket :)
This website has a ridiculous amount of helpful information and I've taken it all in but I've got a couple questions for the vets. Forecast is clear and sunny with temps between 55 and 70* I plan on cooking around 225 and foiling around 160-170 once the bark is reasonably formed then cooking to 205* IT before letting rest half an hour. I'll be using hickory chunks on Maple Leaf Lump Charcoal Since I have some of both.
Here are my questions: 1- Should I separate the point and the flat prior to cooking or cook whole. Is there an advantage do doing it one way or another. I couldn't find a definitive answer.
2- How long, realistically should it take to cook? I've read anywhere from an hour to an hour and a half per pound but then I read about guys getting a 10# done in 7 or 8...
3- Any tips for a rub? Want something that will appeal to most. (I'll be doing the burnt ends in Weber KC Rub with Uncle Dougie's Sweet and Snappy sauce).
Thanks for the help in advance! I will be taking pics!