Brisket help

[NedFlanders]

Been reading through the forum for a few days now.Looking to smoke a brisket this weekend. I just picked up a flat from Costco. They were currently out of full packer brisket. New to smoking, as I just picked up a smoker. I’m aware these are difficult to smoke, and first time sometimes doesn’t work out very well. Here is my flat, what needs to be trimmed yet?
I’m going to put some kosher salt on for a day or 2, then season it and let sit for a few days. This is 5lb flat. How long should it take to cook? Thanks for any tips, and help. Greatly Appreciated.

 

[SparetireBBQ]

When I smoke brisket as I just did for fathers day. I use Salt and pepper rubbed on before I put it on the smoker at 225 or 250 degrees depending on which smoker I am using. Here is a decent chart to help for starters for meats

 

[gmc2003]

A little late to the game, but I wouldn't salt it a day or two ahead of schedule. The salt will wick out some of the moisture.

Chris

 

[chef jimmyj]

A little late to the game, but I wouldn't salt it a day or two ahead of schedule. The salt will wick out some of the moisture.

Chris

True but, wrapped tightly, the newly formed Brine will be reabsorbed, tenderizing and flavoring the meat. Check out the Dry Brine Method that is very popular with pro Chefs...JJ