First time brisket

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Original poster
Jul 3, 2007
OK, I have a few questions, thanks to this forum I have successfully cooked a butt and some ribs and now want to try a brisket this weekend.
I sent my wife down to buy one and she brought back a 14 # brisket. Its huge, What kind of times am I looking at on a brisket that size and what temp do I want to cook it to?
My other questions is, I have a propane GSOM and I need to know do I want to start off on the grill until it reaches 170 and then wrap it in foil until 190 or what?
Do I want to keep my smoke box full so that have lots of smoke the whole time?
Do you usually use rub on it like a butt or just put it on?
Sorry for so many questions but Iâ€[emoji]8482[/emoji]ve read so many different ways that I donâ€[emoji]8482[/emoji]t know which one is correct.

Thank You
I would use a rub on it and I would put it in the GOSM. Remember the volume of smoke isn't as important as the quality of the smoke. Thin blue smoke. I would keep smoke on it till it hit about 140 the let it go up without. You can wrap it in the 160 - 170 range. Time will depend on what temp you go with and what kind of plateauing you see. I would probably look to go at about 225 which should equate to 1.5 to 1.6 hrs. per pound. Remember 180 degrees for slicing and 190 for pulling. Hope this helps. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.