So I'm cooking for a big 4th of July party this weekend and I thought I'd run my brisket plan by you guys because its my first brisket. This will be cooked along with 2 pork butts in my large BGE.
I'm getting a 15 to 20 lb packer brisket from a butcher in Green Valley and I'll probably have him trim off all but a 1/4 to 1/8th inch of the fat off the top.
Then I'll inject with a mixture of cider vinegar, worcesterchire, beef broth, and melted butter then let it marinate overnight.
Shortly before putting it on the smoker, I'll slather with mustard and rub with my beef rub.
I think I'll put it on the smoker 20 hours before serving time because I can always keep it warm in a cooler with the 20 lbs of pork butt I'm doing at the same time. Any hints on how long I should expect it to take? I plan on foiling around 160 and pulling it off around 195 or 200.