working from home, bought a brisket yesterday. decided what the heck, let's do it today. just went on at 9 a.m. PT. about 7.5 pounds.
Have dome temp locked in at 300. rubbed with mustard/salt lick rub. nothing fancy, just hoping to learn something from it and enjoy some good brisket whenever it's ready.
cooking to 200-205, right? and how long should i let it sit after coming off?