Planning a Brisket this weekend: Questions:

Volgrill

1.  Salt or no salt in rub?
2.  Best cut for richness, flavor and tenderness?
3.  Best place to get it?
4.  Liquid pan or no liquid pan?
5.  Wrap in foil midway or no foil?
6.  Best way to know when it's ready to come off?

Thanks!

nolaegghead

Salt
Prime
Cow
Pan w/o liquid
No foil
Stab anywhere in flat w/o resistance = done.

NPHuskerFL

1> coarse kosher salt and fresh cracked pepper 50/50 by weight or to taste. 
2> Nice floppy packer. Choice is fine but, Prime and Wagu are steps above. 
3> RD, Butcher, Farm, Sam's, Costco, BJs, etc
4> I go no pan
5> I don't wrap in the egg. Unless we're talking for an extended temp hold such as FTC. And then I go butcher paper when available and into a smaller cooler sans the towel which has worked fine for me. 
6> Start checking around 185℉ IT probing top to bottom in the thickest part of the flat and several other spots. Checking for like buttuh (little to no resistance).
7> Pics or it didn't happen  Enjoy. 

lousubcap

Comments on #2, #4 and #5:
#2-Get the best grade you can and if you want to spend and go "big" check out Snake River Farms.
#4-air gapped off your heat deflector and empty.  You will generate some rendered fat.
#5- I can't find the link to a video by Aaron Franklin regarding 3 brisket cooks all finished differently.  one with butcher appear, one in foil and one nekked for the duration.  Any will work-just note what you get and change it up next cook.
Enjoy-

MRbge

Watch a few you tubes on cooking brisket.  Worth the time. I like MalcomReed.