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/

 

[schlotz]

19 #er once trimmed probably will be around 15-16 #s. You can put rub on the night before or right before going on, definitely your choice. Smoking at 225º is at best a cliche. Something this large is going to take a long time at that temp. Personally, I've been a 275º brisket smoker for many years. One: its faster, two: it really helps minimize the stall, three: the results are the same. JMTC. If you a going to wrap in butcher paper I'd suggest waiting until it has been in the stall for some time and look for the IT to be somewhere around 175º or more. Wrapping too early (ie at the beginning of the stall) can sometimes result in it tasting more like pot roast. Butcher paper is the preferred method vs foil. Test for tenderness all over the flat using a probe. The feel should be like going into/out of peanut butter. I'd start testing when the IT hits 195º. Don't go by temp, I've seen briskets become tender in a large range 195-210º. Once the flat probes tender all over remove and let sit opened on the counter until the IT begins to drop at least 5º which indicates the cooking has stopped. Then rewrap and place in a cooler surrounded with towels for at least 2 hours. Keep a reporting thermometer in it to monitor the IT. In 2 hours it will never drop to 150º but you should be aware that this in the minimal temp to maintain food safety. Good luck and shows us your results!