First Brisket - Help Please

Charcoal Mike

Hi all -[p]Looking to cook my first brisket tomorrow. Have a few questions, if you don't mind. We have had brisket ONCE before, compliments of a family friend. It was cooked in an electric smoker, and came out very tough, with a flavor that was so-so at best. My wife wants me to avoid this little problem at all costs. So here goes.......[p]The Meat:
It is a SMALL brisket - label says 3.17 pounds. Just cooking for the 2 of us.[p]The Questions:
* There is NO fat cap to speak of. Should I cover it in bacon?[p]* I'm thinking around 250 degrees, give or take. Is there a guesstimate of how long this puppy may take? I presume I am shooting for an internal of 200, just like a butt. Want to have it ready for a dinner time of 6-7pm.[p]* Seems I have heard others talk of wrapping these in foil. Is this a requirement? Was just planning on indirect over plate setter/drip pan.[p]* Favorite rubs? Have used JJ's Rub on Pork, not sure about beef.[p]* Favorite mop? Is this necessary?[p]* Any other tidbits of gold to throw my way?[p]Thanks to all for their feedback, and may you all have the best of New Years!![p]- Mike

KennyG

<p />Charcoal Mike,[p]Although your brisket is a little guy, it might still take 8-10 hours to cook. Here's a piece from the archives to show what you might be in for. Without a fat cap, bacon is a good idea and I'd suggest a double layer. Your proposed temps should work just fine. [p]Foil (aka the Texas crutch) will speed up the finish if you are running late. It will also tend to make to meat mushy. IMHO, brisket is best when you allow enough time to advoid the use of foil. I've used JJs on brisket with good results.
Expect the cook to stall in the 140-150* range for a couple of hours as you see in the graph where the cologen begins to break down.
Good luck,[p]K~G

KennyG

KennyG,[p]Whoops, that should have been a link and not an image you dummy.[p]K~G

[ul][li]brisket cook[/ul]