I'd plan on 12 hour cook plus 1 hour in the cooler. If the cook goes fast, then more time in cooler. If the cook is running late, then foil after the brisket starts coming out of the stall. Coming out of the stall will take about 2 hours to get to 195ish.
what you need is the big joe grid from kamado joe. It's 24", hinged and stainless. As a comparison, the bge xl 24" grid weighs 5.2 pounds. The hinged 24" big joe grid weighs 10.2 pounds. Don't ask how I know.......lol
JerkChicken, tazcrash and xrapyap23......Wow, what great comments. Ya'll made my day! Think I'm gonna pop a cold one and watch the smoke roll out the XL. I'm Q'n 6 racks bbacks! Thanks for posting......
If you spatch, it's easier to add rub under the skin, as the skin runs the entire meat side. The skin gives full protection of the meat. If you cut in half, half white and dark, it creates a long skin edge down the breast. If you put rub under the skin, this edge creates a better chance the skin will expose the breast meat, as the skin has nothing holding it down.