Expected time to smoke a brisket, and rub question
I picked up a 14.75lb brisket today (USDA Choice, $2.58/lb, thought I did well there). I usually expect 1.5 hours per pound, and that held pretty true for the only other brisket I've ever done. It was 8lbs and took 12 hours. Should I really expect it to take 22 hours to cook?
I am going to cook on my BWS Party, at about 245*. I know that if I foil I can cut that time down. I'm wondering if it would be bad to let it go, and if I start getting nervous about the time, foil at that point (it should be above 150* internal by that point).
I want to cook it so that it can be pulled around 3:00-3:30pm tomorrow and then sit for about 3 hours in the cooler before slicing.
Other question: Basic Montreal Steak Seasoning or Bad Byron's Butt Rub? I'm going to inject it with a very basic beef broth/stock injection.
Can't wait to hear what everyone thinks, and thanks in advance for any suggestions you can offer!
18.5" WSM, Large BGE, Backwoods Party
Blue BBQGuru DigiQ DX2