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First time brisket coming up. Any help welcome!

leemschu Posts: 609
I’m going to try to make a brisket for Saturday. I’m planning on trimming excess fat off, lathering in mustard and rub the night before. Cook at 250, foil at like 160. Then FTC after 205. Any other suggestions?

also I know it depends on the size I end up with but how long should I expect for the typical packer?
Dyersburg, TN