Hi all. First timer here. I picked up a flat cut brisket from a grocery today, 6.5 lbs. Has some fat on one side and is mostly uniform in size, but goes from about 1" to 1.5" from left to right. I'm guessing I should put the probe into the thickest part and aim for the 195 degrees that seems to be a pretty popular IT. I just am not sure how long to anticipate this sucker to cook? Seems some folks have experienced 1 to 2 hours per lb, maybe it's just a total crapshoot.
I haven't had a chance to really look into rubs for brisket, and since this was more of a spur of the moment decision to pick up a brisket, I just went with the McCormick Grill Mates Cowboy Rub after using some yellow mustard for the base. Hoping this one is big enough to do OK in the #2. Planning on cooking at 225 with some apple juice in a pan.
I haven't had a chance to really look into rubs for brisket, and since this was more of a spur of the moment decision to pick up a brisket, I just went with the McCormick Grill Mates Cowboy Rub after using some yellow mustard for the base. Hoping this one is big enough to do OK in the #2. Planning on cooking at 225 with some apple juice in a pan.