re: What's a good brisket rub?

quote:

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What internal temp do you cook to? At what temp do you wrap it. Thanks for the info, just going to get up early and start it instead of tonight.

Do you use pecan or oak/mesquite?

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I do the process (times) listed in the post above. That way I know exactly when it will be done.

I don't ever check the temperature of a brisket anymore. If you cook four hours uncovered and four hours covered at around 225 the brisket will be done.

I like mine to be "pulled" tender so I do five hours uncovered at 225 and four wrapped in foil as hot as my smoker will get. My BIL likes sliced so he does four hours unwrapped and four hours wrapped close to 225 the whole cook.

I always use pecan and hickory. I have had mesquite since I first got my smoker but have never used it. I use two pieces pecan for every hickory.

Don't forget that no matter how you cook it - unwrapped the whole time or a method similar to the one I use - you need to allow for an hour of rest time. Since mine are already wrapped in foil I just put a towel in the bottom of my Coleman cooler and set the brisket on top of the towel. I would let it rest at least an hour and it will still be nice and warm up to at least three hours.