First Brisket, 11th-hour trepidation...

Okay, now that you are here...

I normally rub the brisket the night before with a coating of bbq rub of choice, could be something like Plowboys or Todd's Dirt, or it could be my own rub, then wrap in plastic and let sit overnight. On the morning of cook, I remove an hour or so before cooking and rub again with a medium coarse rub based on the Dirty Dalmation rub, this is equal parts medium grind black pepper and kosher salt, then 1/2 part each of dried orange peel and granulated garlic. This is allowed to sit while I fire up the kettle. I bank the coals to one side (I use a 22.5" Weber OTS) and will fire up half a starter full of charcoal. I put this on the banked charcoal in the kettle and put the grate on. I put the wood on the grate to heat, but, not burn. I use an the thermo to check the temps, if they are stable at 250F, I put the wood on the fire, go get the brisket and get it on. I adjust the vents to get to a running temp. of 275F to 300F and let it run.

I have to say, if I have a 13 lb. brisket, I assume it is a packer, I would be tempted to separate them and cook them on on top of the other, this will make pulling the point and making 'burnt ends' easier. You should be able to get the brisket done in 5 to 6 hours, add an hour for the burnt ends. No oven needed. No foiling needed.

Oh, I use an old standard meat thermometer with a long probe stuck in the exhaust hole on top of the lid, I cook at 275F using this setup. Oh, I check foe doneness with a metal skewer, looking for the probe to go in like butter. The proper temp to start checking is 190F meat temperature. I start earlier, but, that is bad practice.

Packer brisket is the normal term for a brisket that has both the point and flat attached. It is my preferred cut so that I can make 'burnt ends'. I prefer choice to select, but, have made good brisket with select.

Try to keep it on the Kettle as long as you can. If you get the internal temp to like 140 then put it in the oven at 250 until the probe goes in like butter you should be good.

I did a few like this when I first started and they came out good.