re: Smoking a 10lb brisket

Brisket is tough to get perfect. If you are going to wrap it you wont ever ruin one. It is a helluva crutch. If I am cooking for people I always wrap

If you have a decent piece of equipment you can cook fat side up or down it won’t matter.

I like all rubs as long as they don’t have chili powder or cumin in them.

Put your pit on 225. Then watch the meat probe temp Season the hell out of it. Then wrap at the end, foil will steam it more than paper. I would rather have wet fall apart brisket than tough sliced brisket so I always err on that side.