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
Blue Superfast Thermapen