Doing a 10lb Brisket tonight

[richard cabral7]

im am smoking a 10lb brisket overnight. I am so excited to see how it comes out. I believe the rule of thumb is 1 hour+ per pound, and a knife should go through it like soft serve ice cream. Any advice here?

 

[richard cabral7]

Oh yea, Its going on my UDS

 

[bobank03]

Welcome to the New England group. I haven't done a brisket but that sounds like what I hear. How about some q-view of that UDS and the brisket. Tell us about your UDS. I for one may build one some day to compliment my ECB and other high end smoking equipment!

 

[geerock]

Don't cook by time, cook to internal temp of about 200. Wrap tightly and let rest for about 2 hours. What temp you plan on cooking?