Originally Posted by cowgirl
On brisket I prefer kosher salt and cracked black pepper...and do not use a dry rub.
Are you using wet salt and pepper?
Keep it simple on your first brisket.
Rub with kosher salt and coarse ground black pepper. I use a ~40/60 mixture.
You can cook it anywhere from 225-325. I would start on the lower end.
Wrap in foil when it is ~160F (don't add any liquid to the foil).
Pull it at 195F.
Toss it in a cooler for 2-4 hours.
Slice and Enjoy.
This is still how I cook briskets when I am cooking for large groups. When you get a little more experience you can start to experiment with different rubs, injections, trimming the brisket, cooking at different temps and pulling at different temperatures.