1st brisket

Chubbs

Alright gang. My first low and slow cook. A 7lb USDA select certified Hereford beef brisket. I plan to eat this thing Sunday night. Let's hear it. Give me some advice here. When should I pull it out of the fridge to apply rub, etc. When should I expect to throw on egg and at what temp?

boatbum

Doing my first beg brisket tonight.

Chubbs

Does anyone have any info for me?

IrishDevl

Assuming just a flat cut, you can apply rub 24 hrs in advance of cook if you want or a few hours - your choice.  I use yellow mustard to get the rub to stick, but just saw a video where the guy used worcestershire - have never done this.  I think it is safe if you put it on 12 hrs before you eat.  It probably won't take that long, but you can just wrap in foil, towel and cooler after.  I am making a packer brisket (14lbs) for Sunday dinner.  Plan to start tonight at midnight or so and make burnt ends as well.  Carving fat now and will rub now as well.  

lousubcap

Here is some info and a few good links for lots more on brisket:

I cook flats and they run 5-8#'s and I see around 1.8-2.1 hrs/# at a calibrated dome of 250*F +/-. I use chips which I disperse throughout the lump load. Wood type, I use cherry but to each his own. 
After it passes the twisted fork tender test (somewhere around 190-205*F +/-) I do wrap in HDAF with some beef broth and rest in a cooler (with towels) for at least an hour. Then open the foil and let the brisket rest for around 15-20 minutes (juices redistribute) before slicing. If time is an issue-search "fast brisket" and that can cut the time quite a bit.
Been lucky so far.
Check these sites; <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

http://www.amazingribs.com/recipes/beef/texas_brisket.html
http://www.bubbatim.com/
http://www.nakedwhiz.com/recipes.htm
http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html
All the info you will ever need. Enjoy the journey-