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I know there are already 1,000 discussions with this exact same title - I just want to make sure I have everything straight for this first go-around! I'm planning on using the Travis Method on a 12.74 lb. Choice Brisket from Sam's.
A few questions for @travisstrick
or anyone other brisket gurus out there: For this method, rub goes only on top and not on the side that touches the sauce, right? Also, what time should I put it on in order to be finished for dinner tomorrow? I'm planning on cooking at 300°.
Lastly, I've never had burnt ends but I've heard they're incredible. How exactly do you make them?
Thanks for any input!