Sometimes for me, too much info is as bad as too little. I'm going to try my first full packers brisket this weekend. I've never tried one, although I've done pork shoulders and other long smokes.
So like always, I've read up about it as much as I could. The problem is there is so much posted about it, each bit of information seems to contradict another.
My packers brisket, untrimmed, weighs 11.1 lbs. Going by the recommended times per lb I've seen that ranges anywhere from 1 to 1.75 hrs per pound, gives me a cook time of anywhere from 11 to 19hrs. Quite a range, when trying to coordinate it for a dinner with friends.
Then to make things more confusing, Christmas day I ate a brisket my brother in law cooked on an egg that was only cooked 9 hrs and was juicy and tender (I was there for the whole cook so I am sure on the time, cooked at his dome thermo reading 225 and towards the end he picked it up from the grate, put a foil cookie sheet under, and poured a little apple juice in. I thought this would be way too tuff since I've always heard of much longer cook times, but it was both tender and still juicy.
Then there is the question of fat side up vs fat side down, foil during part of the cook or don't foil, etc. Cook 215 grate, or 250 grate temp.
I'd prefer to just have the first brisket turn out a nice, edible piece of meat. Not looking to amaze people, but also don't want to be kicking myself for not just doing something simple like ribs and tenderloin.
Any last words of wisdom or advice in regards to my concerns?