What's a good brisket rub?

Salt
Pepper
Meat

salt, pepper, garlic. i usually go about 60/40 pepper to salt.

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another 8 hours or so

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If cooker is above 200 degrees I think eight hours is way overkill. Four hours unwrapped and four wrapped at 225 will cook any size brisket.

That's simply not true.

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Do the barbecue places wrap the ribs in foil? Why would you, why would you not?

Why do some claim brisket takes 12 hours or more?

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I'm sure some BBQ places wraps ribs. Probably depends on the amount of ribs they sell in a day. Seems like every cook team on BBQ Pitmasters wraps. But I know some places in Memphis don't wrap. I wrap mine for tenderness. Others wrap because they add butter and brown sugar for extra flavor to go along with the steam when they wrap.

Rule of thumb for an unwrapped brisket is that it can take as long as 1 1/2 hours per pound to get to temperature. I have honestly never seen one take near that much time. My first overnight was an 18 pound brisket and it got to 190 degrees in 11 hours. That was at 7:00 a.m.

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That's simply not true.

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You think he should smoke a brisket for four hours, then wrap for eight more?

I'm smoked a 15 lb packer for over 14 hours. Tough for me to say but not every brisket can be cooked in less than 12 hours at 225. And maybe our definition of cooked for a brisket is different.

Thanks. I'm never going 18 pounds. I guess that's the difference.

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not every brisket can be cooked in less than 12 hours at 225

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Oh yes, they certainly can. And I am saying eight hours not 12. Between my Brother-in-law and myself we are probably going on close to 200 briskets cooked the last 3 1/2 to four years.

My BIL has an offset that you damn near need to cook a whole cow to justify firing it up. We cook briskets for his neighborhood and us at least four times a year. In May we cooked 15 briskets, February it was only 12. Some were 12 pounds and the largest was 19 pounds. Each one was cooked eight hours at around 225. Four hours unwrapped and four wrapped. They come out perfect and ready to slice.

When I do briskets I like more smoke flavor and like to pull the meat, so on my WSM I smoke uncovered for five hours at 225. Then wrap in foil and cook four hours with all vents open regardless of how high the temperature gets . They just fall apart and make the best most moist and tender sandwiches ever.

I have a Maverick ET-732 wireless remote thermometer and haven't used the meat probe for brisket in four years. I only use the smoker temperature probe unless doing pork butts, chicken, or turkey.

Screw drying out a brisket for 12 to 18 hours. I don't particularly like food that resembles shoe leather. The way we do them they always turn out perfect for slice or pull, tender, juicy and the best part for me is we know exactly when they will be done.

Good deal Baw. Mine are always dried out so you right