First Brisky (Saturday) Questions

jawpaul said:

Well brethren, first off thanks for all the help so far throughout my BBQ infancy. I've done some stupid stuff but I've learned from it and made some good tasting Que.

My local Sam's Club got in some CAB Choice packer briskets (they normally only have trimmed flats). So I picked up the best one they had out, which was a big boy; about 15 and a half pounds worth. I've read through several of the brisket tutorials including BigaByte's excellent one. And I have a few questions.

Just a dry rub on a brisket, or a mustard slather and rub? (I normally do a slather and rub on butts). Just a rub. Let it set up, then hit it again. But you could do mustard too. Nothing wrong with that. I just use a light coat of oil.

How far ahead of time should I rub down the brisket? Night before?
Up to you. Most times I apply right before tossing it on. I have done it the other way as well. Keep in mind a salt heavy rub will draw out moisture overnight.

I'm not planing on foiling the brisket (I like a good bark) but I have seen some people pan the brisket after a while. Advantages/disadvantages?
I'm from Texas therefore it's required that I use the crutch! LOL. Lately, I have let them go with out foil and then toss em in a pan and cover the pan with foil for the cool down only. The key is to pull it when it's done. Like Butta!!!

When making burnt ends do you need to rest the brisket any before separating the flat and point?
I don't. If the flat is done, then I just separate em and cube the point.

I'm planning on smoking some butts at the same time. Should I do brisket on the top racks or the butts on the top rack of the WSM.
Brisket on bottom. It will probably go longer than the butts and butt juice makes for nice drippings on a brisket.

Plan:
Rub with some of IndianaGriller's competition brisket rub I got in Trade Round # 31. Smoke with a mixture of hickory and cherry wood chunks added.

Thursday: Night - Rub Brisket. Have a drink. Drink a Must!

Friday: 7pm - Get home from work and fire up the WSM. Bring temp up to 225. Have a drink. Drink a Must!
Friday: 8pm - Throw on the Brisket and Butts. Run WSM @ 225. Have a drink. Drink a Must!
Saturday: 12am - Ramp WSM up to about 250-275 degrees. Have another drink. Drink a Must! Just me, but I'd go with at least 250 or higher throughout. Even more like 275. Cuts down on total time.

Saturday: ???? Remove brisket. Remove point, cube, and use for burnt ends. Wrap and hold flat in cooler.

2 hours later: Sauce burnt ends.
1 hour later: Remove burnt ends, serve and enjoy it all.

Any idea about how long it's gonna take to cook this big brisky about at 250? I'm aiming for a late lunch/early dinner time frame. When I pull the brisket off and start on the burnt ends I'm gonna call the in-laws and tell them to start prepping the sides.
That's why it's best to go with a higher temp. It will get done faster and then you can hold it in a cooler. A 15lb'er can easily go 15 hours or more. Remember, it's done when IT"S done. Pulling them at a temp of roughly 190 internal is what I go with. They will rise a bit during the rest and most times hit the mark once they begin their decent.

Oh yeah, have another drink at this point. I would.:thumb: Just my .02.

Thanks Brethren, I'd be lost without yall

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