I just picked up a 14.5 lb. brisket from Cashway. $2.50 a lb. I am cooking it for Sunday night. Low and slow. I plan on cooking at a 225 grid and am shooting for a 200 internal. Roughly how long of a cook am I looking at? I picked up some brisket rub at Cabela's that says to mix it with a gallon of water and basically brine the brisket for 6-8 hrs. I have never heard of this, Of course the bottle of rub claims to be championship grade. Anybody familiar with this?