I'm about to start my first brisket and looking for a tad bit of advise.
I have an 8.75lb packer brisket I have it trimmed and rubbed and ready to go. The part I am not sure on is when to start it and for a temp to run at. Working backwards we want to eat at say 1 to 2 tomorrow. I want to ftc for a 2 hour minimum 4 could be better as I have other things to get ready for the meal. So the question is really when to start tonight and what temp?
Ps I have an XL