Need a little help

[rookiesmoker18]

Need a little advice on a brisket. Myself and a friend have a competition this weekend( first one) Pretty familiar with all the other meats, just need a little brisket advice. Have never cooked a "packer" brisket just flats. Picked up a 13lb. Brisket from SAMs and have a few questions:
Ballpark on how many hours it will take to cook?
Marinate or inject?
Fat side up or down?
Do I need to square it up or just trim some fat off?
I'm cooking on a Brinkmann trailmaster le offset, am probably going to run around 230-250deg. Any help will be greatly appreciated

Thanks!!!!!

 

[tucson bbq fan]

Hi,

Look at the post in the link below - I posted step by step on what I've done to get a great brisket. - this one was a 12.4 lb packer - so pretty close to yours.

http://www.smokingmeatforums.com/t/...-new-memphis-elite-pellet-smoker#post_1015088

I always do packers - I love the great differences in the two muscles.

I estimate my cooking time at 1.6 hrs. per pound plus 2 hours for a temp around 225F - but the internal temp is what tells you when to truly pull it out.

I just dry rub with a little plain old yellow mustard to help the rub stick.

I cook fat side up - the fat rendering drips through the meat adding great flavors.

Look at the trimming I how in the thread I posted.

be patient - and let it get to temp - often you will get a stall where it sits for a long time and the temp does not rise much - hang in there - it will get past the stall.

Have fun and enjoy!