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Hey fun seekers I own a 6.06 pound choice Brisket flat and would love to eat around 5:00 PM this Sunday serving 7 to 9 people. I plan on a basic salt and pepper rub (A bunch of it) and hope to do a low and slow at 250 with the platesetter in legs up and drip pan. Ideally I would love to FTC around 3 PM and need all the input I can get. I have looked at many posts including the Dr. BBQ video on the start up page of this forum and the Travis method and I am still not sure what I should do, (I forgot to mention I would love to golf between 9:00 AM and 1:00 PM which means I would be 20 minutes form my XL between those times with a very helpful wife that can update me via cell phone. WHAT HAVE I DONE AND SHOULD I BAIL ON THE GOLF? I am a newbie with 800/900 ponds of lump through my XL but this is my first Brisket, I have such great past cooks I don't want to screw this up. Any help on what time and temp would be of great help.