I've got this 7.96lb choice flat that I bought at Costco 2 months ago. Right after I bought it, I got sick and decided to freeze it. It's been defrosted in the fridge (moved there Wednesday night), and I plan to smoke it this weekend (probably tomorrow). At more or less 8lbs, I'm guessing this thing could take anywhere from 8 to 12 hours if I don't crutch it. So, the first question is, when should I start it if I want it for dinner tomorrow?
I don't have any commercial rubs, so I'll probably just mix something up with brown sugar, kosher salt, paprika, chili powder, ground black pepper, garlic and onion powders, little bit of cayenne, and maybe some dry mustard and celery seed.
We used to always cook brisket braised in water/wine in the oven, and got great results. My last two attempts on the egg have not impressed. Compared to braised brisket, they've been tough and dry. First one was moved from egg to a cooler at 196F. Second I took up to 207 before moving to the cooler. Both times, as we made our way through the leftovers, it eventually got reasonably tender.
I've read Cen-Tex's long posts on brisket, but It think those assume a full packer, which has always seemed like just too much meat to me.