So I am cooking a 10 lb brisket for tomorrow evening. It has been marinading overnight and should be good with a rub!
I have two questions 1) I have seen a rule of about 1.5 hours / lb for cooking at 225. What happens if I raise the temperature a bit to try and cook within 8-10 hours? 2) Sorry but a basic brisket question, the part that is good to chop up and cut into pieces for further cooking is the tip .. I assume this is the flat portion of the brisket or is it the bigger thicker end.
Sorry for the silly questions but just need to be prepared for cooking!