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Katz style Brisket

Kmm Posts: 58
Greetings from the UK

I have a family BBQ coming up and as part of the offering I’m looking to smoke a Katz style brisket. Not a massive piece, about a 7pound flat end of a packer cut

it needs a brine, and most of the recipes I’ve seen have a lot of salt. After brining, doing I need to soak it overnight to reduce the saltiness of the meat?

I will add a dry rub before smoking, salt, pepper, garlic powder 

Cooking time? Hour per pound at 220f or longer , my preference is not to crutch 

All comments welcome including brine recipes