First Brisket Questions
I'm hoping to do my first brisket tomorrow, and I would like to get some input.
I have 2 rubs/seasonings available at the moment: Bad Byron's Butt Rub, and McCormick's Montreal Steak seasoning. Which would be best for a brisket?
Can anyone give me some ballpark figures on cooking times? I'd like to cook around 235*-245*, but any figures for time would be appreciated. I will be cooking until the meat is probe tender, but I'd like to have some idea of how long I should expect it to take.
Thanks for the help!
18.5" WSM, Large BGE, Backwoods Party
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