Smoking brisket on bbq

[johnredcorn]

I did this about 14 years ago with success,it wentc14 hours I believe...not too sure though.
I have a 19lb brisket,its still cryovaced,I am using a basic rub with salt,pepper,garlic powder,onion powder and paprika.ill close up the back of the bbq like I did last time,indirect cooking@225f.

How long do u wait to cook after the rub is applied?can it sit overnight?
And my big questions are close to the end of the cook,at what temp should I wrap it?do I use foil,Parchment or both?should I put in a cooler after?

I was a cook for years,but I just paid $200 for this brisket and just want to make sure I follow every step to the t.
Any tips or comments are welcome!

 

[johnredcorn]

I did this about 14 years ago with success,it wentc14 hours I believe...not too sure though.
I have a 19lb brisket,its still cryovaced,I am using a basic rub with salt,pepper,garlic powder,onion powder and paprika.ill close up the back of the bbq like I did last time,indirect cooking@225f.

How long do u wait to cook after the rub is applied?can it sit overnight?
And my big questions are close to the end of the cook,at what temp should I wrap it?do I use foil,Parchment or both?should I put in a cooler after?

I was a cook for years,but I just paid $200 for this brisket and just want to make sure I follow every step to the t.
Any tips or comments are welcome!

Also its a big brisket and its just me,can I cut it in half and freeze half of it?does your technique need to change when smoking half a brisket?is it frowned upon?

 

[JLinza]

You can definitely separate the brisket.
Here is a good write up on that...

Brisket Separation Technique

There's been alot of questions about identifying the point and flat then separating the two, so, I figured I'd show my technique.. Here is a normal packer brisket. This weighs in at about 16 lbs. Here I have outlined the "corn" or "kernel" with a piece of butcher twine. This string shows...

www.smokingmeatforums.com

Most of the other questions are personal preference. A lot of folks prefer a hot and fast method these days vs. A low and slow. Mostly to save time and the results are great.
Here is another post from @SmokinAl ...

BRISKET FLAT, MY WAY https://www.smokingmeatforums.com/threads/brisket-flat-my-way.277499/